Red Lentil and Collard Green Soup


My new favorite.  Amazing flavors reminiscent of Lebanese soups.  Powerfully delicious.


  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 Tbs minced garlic
  • 2 tsp salt
  • 1 cup dry red lentils, rinsed and drained
  • 2 large carrots, sliced
  • 6 cups of water
  • 1 bunch collard greens – rinsed, stemmed and thinly sliced
  • 1 Tbs ground cumin
  • 1 tsp ground cinnamon
  • 1/3 cup fresh lemon juice


  • In a large soup pot, saute the onions, garlic and salt in 1 Tbs olive oil until onions turn soft, about 4 minutes
  • Add the lentils and carrots and cook for 1 minute
  • Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes
  • Meanwhile, heat 1 Tbs olive oil in a large skillet over medium heat.  Add collard greens, and cook until wilted, about 5-7 minutes.
  • When the lentils are tender, stir in the collard greens and season with cumin and cinnamon.  Allow to simmer 10 more minutes.
  • Stir in lemon juice before serving

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