Lebanese Lentil and Collards Soup
Dive into the heart of Middle Eastern comfort food with this vibrant Lebanese Lentil and Collards Soup! Bursting with earthy lentils, nutrient-rich collard greens, and a fragrant blend of cumin and coriander, this hearty vegan soup is a one-pot wonder that's as nourishing as it is delicious. A splash of fresh lemon juice elevates the flavors, balancing the warm spices with a refreshing citrusy tang. Ready in just 50 minutes, this healthy recipe is perfect for busy weeknights or cozy family dinners. Serve it with crusty bread or warm pita for a complete, satisfying meal. Whether you're searching for plant-based soup recipes, Middle Eastern cuisine, or healthy dinner ideas, this dish is sure to delight both your taste buds and your guests!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 cup dried lentils
- 6 cups vegetable broth
- 4 cups, chopped and stems removed collard greens
- 3 tablespoons lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon optional: red pepper flakes
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic, ground cumin, and ground coriander. Cook for 1-2 minutes until fragrant.
Rinse the lentils thoroughly under cold running water, then add them to the pot.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes uncovered, or until the lentils are tender.
Stir in the chopped collard greens, allowing them to wilt and cook for 5-7 minutes. They should become tender but retain their vibrant green color.
Add the lemon juice, salt, and black pepper. Taste and adjust seasonings as necessary. If desired, stir in red pepper flakes for extra heat.
Serve the soup hot, garnished with additional lemon wedges or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5847 mg | 254% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 110.6 g | 395% | |
| Total Sugars | 33.9 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1429 mg | 110% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 5599 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
