Name: Lemony Lentil Soup with Collards
Prep time: 40 min
Total time: 60 min
Ingredients: 1 cup dried brown lentils; 8 cups water, divided; 0.25 cup extra-virgin olive oil; 2 medium onions, diced; 2 medium carrots, diced; 1 teaspoon salt, divided; 0.25 teaspoon ground pepper; 3 cloves garlic, chopped; 1 teaspoon ground coriander; 6 cups chopped collard greens; 0.75 cup chopped fresh cilantro; 1 pound small yellow potatoes, quartered; Juice of 1 lemon, plus wedges for serving

Lemony Lentil Soup with Collards

4.2

(6)

6 Reviews

You don't need broth for this lentil soup recipe--it's rich thanks to the browned bits in the bottom of the pan that meld into the soup, packing it with flavor. Ground coriander, from the seed of the cilantro plant, has a floral, citrusy flavor that dovetails nicely with the lemon.

Joy Howard

Updated on July 10, 2019

Prep Time:

40 mins

Additional Time:

20 mins

Total Time:

1 hr

Servings:

Yield:

12 cups

Nutrition Profile:

Low-Calorie High Fiber Dairy-Free Egg Free Gluten-Free Vegetarian Vegan Nut-Free Soy-Free Healthy Aging Healthy Immunity Healthy Pregnancy Low Added Sugars

Jump to Nutrition Facts

Ingredients

1 cup dried brown lentils
8 cups water, divided
¼ cup extra-virgin olive oil
2 medium onions, diced
2 medium carrots, diced
1 teaspoon salt, divided
¼ teaspoon ground pepper
3 cloves garlic, chopped
1 teaspoon ground coriander
6 cups chopped collard greens
¾ cup chopped fresh cilantro
1 pound small yellow potatoes, quartered
Juice of 1 lemon, plus wedges for serving

Directions

Pick through lentils, discarding any stones. Rinse.
Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
Serve with lemon wedges, if desired.

Nutrition Facts (per serving)

296	Calories
10g	Fat
42g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 2 cups
Calories 296
% Daily Value *
Total Carbohydrate 42g	15%
Dietary Fiber 8g	28%
Total Sugars 4g
Protein 11g	23%
Total Fat 10g	13%
Saturated Fat 1g	7%
Vitamin A 5355IU	107%
Vitamin C 38mg	42%
Folate 225mcg	56%
Sodium 428mg	19%
Calcium 137mg	11%
Iron 3mg	17%
Magnesium 54mg	13%
Potassium 765mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.