Rating: 4.5 stars 4.4
183 Ratings
  • 5 star values: 119
  • 4 star values: 39
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 4

This yummy lentil and collard soup can be eaten cold in the summer or hot in the winter. Make sure you find the right lentil type.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils and cook for 1 minute. Pour in water, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are tender, about 15 minutes.

  • While the lentils are cooking, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add collard greens and cook until wilted, about 10 minutes.

  • When lentils are tender, stir in collard greens, garlic, cumin, and cinnamon; simmer for 10 minutes.

  • Stir in lemon juice before serving.

Nutrition Facts

307 calories; protein 15.2g; carbohydrates 38.6g; fat 11.8g; sodium 1778.7mg. Full Nutrition