Soups & Stews
Lentil Soup with Collards Greens with red potatoes
This is a great hardy stew for those colder evenings. It's low in calories, high in fiber, and packed with plant-based protein. Just a little bowl will fill you up and keep you warm.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup dried lentils brown
- 1 lb red potatoes
- 4 cups low-sodium vegetable broth
- 2 cups water
- 2 cups chopped collard greens
- 1 teaspoon dried thyme
- 1 teaspoon dried coriander
- 1/2c cilantro
- Salt and pepper to taste
- Fresh lemon juice
Directions
- 1
Rinse the lentils under cold water and set them aside.
- 2
In a large pot, heat the olive oil over medium heat.
- 3
Add the chopped onion, carrots, celery, and garlic.
- 4
Cook until the vegetables are softened, about 5-7 minutes.
- 5
Add the lentils and potatoes to the pot and stir to combine with the vegetables.
- 6
Pour in the vegetable broth and water.
- 7
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.
- 8
Stir in the chopped collard greens Add the dried thyme, coriander, and cilantro.
- 9
Cook for an additional 5 minutes, until the collards are wilted.
- 10
Season the soup with fresh lemon juice, salt, and pepper to taste.
- 11
Serve hot
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
