Lentil Soup with Collards Greens with red potatoes

Serves

Cook Time

15 min

Total Time

40 min

Soup

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American 🇺🇸

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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

Rinse the lentils under cold water and set them aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrots, celery, and garlic.
Cook until the vegetables are softened, about 5-7 minutes.
Add the lentils and potatoes to the pot and stir to combine with the vegetables.
Pour in the vegetable broth and water.
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.
Stir in the chopped collard greens Add the dried thyme, coriander, and cilantro.
Cook for an additional 5 minutes, until the collards are wilted.
Season the soup with fresh lemon juice, salt, and pepper to taste.
Serve hot