Red Lentil and Green Collard Soup

Southern Kitchen

Serves: 8

Hands On Time: 15 minutes

Total Time: 1 hour and 0 minutes

Lentil and Collard Soup.


2 tablespoons olive oil, divided

1 yellow onion, chopped

1 cup dry red lentils, rinsed and picked over

1 quart vegetable broth

6 cloves garlic, finely chopped

1 bunch collard greens, rinsed, stemmed and thinly sliced

1 tablespoon ground cumin

1 teaspoon ground cinnamon


Juice of 1 lemon

1/4 cup chopped fresh cilantro


In a stockpot or large saucepan over medium heat, heat 1 tablespoon olive oil. Add the onion and cook until translucent, 3-4 minutes. Add the lentils and stir to coat with the oil. Cook for 2 minutes.

Add the vegetable broth plus 2 cups water. Bring the mixture to a boil over high heat, then reduce to low and simmer for 20 minutes, until the lentils begin to break apart.

Meanwhile, in a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and the collards, stir well, then cover and cook until the greens are wilted, about 8 minutes.

When the lentils are cooked, stir in the prepared collards, cumin and cinnamon. Season to taste with salt. Simmer for 10 minutes.

Before serving, stir in the lemon juice and cilantro.


Per serving: 420 calories (percent of calories from fat, 24), 21 grams protein, 61 grams carbohydrates, 19 grams fiber, 12 grams fat (2 grams saturated), 2 milligrams cholesterol, 1,641 milligrams sodium.

About the recipe

This delicious and healthy soup is an easy (and cheap to make!) meal that is perfect for warming up on winter nights.