Red Lentil And Green Collard Soup Recipes

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LENTIL AND GREEN COLLARD SOUP



Lentil and Green Collard Soup image

This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!

Provided by cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
⅓ cup lemon juice

Steps:

  • Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, 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 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 38.6 g, Fat 11.8 g, Fiber 10.5 g, Protein 15.2 g, SaturatedFat 1.5 g, Sodium 1778.7 mg, Sugar 3.4 g

RED LENTIL AND GREEN COLLARD SOUP



RED LENTIL AND GREEN COLLARD SOUP image

Categories     Soup/Stew     Bean     Lunch     Simmer

Number Of Ingredients 11

2 Tbs. olive oil, divided
1 yellow onion, chopped
1 Cup dried 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 Tbs. ground cumin
1 tsp. ground cinnamon
Salt to taste
Juice of 1 lemon
1/4 C chopped fresh cilantro

Steps:

  • Heat 1 tablespoon olive oil in a stockpot or large saucepan over medium heat. 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 letils are cooked, stir in the collards and garlic, the cumin and cinnamon. Season to tast with salt. Simmer for 10 minutes. Before serving, stir in the lemon juice and cilantro.

VEGAN RED LENTIL SOUP WITH SWISS CHARD



Vegan Red Lentil Soup with Swiss Chard image

This is a great vegan lentil soup recipe that I often make when I have leftover rice to use up. It is very filling and tastes even better the next day.

Provided by MisterHealthy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
2 onions, finely chopped
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon dry mustard
2 cups dry red lentils
8 cups water, or more to taste
1 cup cooked rice
1 small red Swiss chard - leaves chopped and stems discarded
4 sprigs fresh cilantro, chopped
2 limes, juiced
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
  • Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
  • Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 49.3 g, Fat 5.8 g, Fiber 21.9 g, Protein 18 g, SaturatedFat 0.9 g, Sodium 57.8 mg, Sugar 5 g

RAINY DAY COLLARDS AND LENTIL SOUP



Rainy Day Collards and Lentil Soup image

It's raining cold and damp outside. Inside you'll be all warmed up with this savory, comforting, hearty and nutritious soup. Great to make and freeze for those days that are just to busy to cook. Giving a vegetarian option or for meat eaters with bacon. Top with crispy croutons if desired.

Provided by Rita1652

Categories     < 4 Hours

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

2 slices center-cut bacon or 2 tablespoons olive oil
1 onion, dice
1 small red bell pepper, diced
1 small carrot, diced
1 celery rib
3 -5 garlic cloves, minced
1 1/2 lbs collard greens, stems removed and rough chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1 lb crushed tomatoes
8 cups vegetable broth
1/4 teaspoon chili powder, more if you like it hot
1/2-1 teaspoon cumin
1 bay leaf
1/4 cup fresh basil, chopped
1 teaspoon dried parsley
1 teaspoon dried oregano
1 cup dried brown lentils or 1 cup green lentil, picked over and rinsed
balsamic vinegar or mirin
fresh basil

Steps:

  • In a large pot heat olive oil over medium heat or if using fry bacon till crisp. Set bacon a side.
  • In the oil or bacon fat saute the onions, red pepper, carrots, celery and garlic till tender about 8 minutes. Adding more olive oil if needed.
  • Add the collards they will fill the pot but cook down a lot.Season with salt and pepper.
  • Top with the remaining ingredients. Bring to a boil then simmer for 50 minutes.
  • Taste to adjust seasonings.
  • Crumble the bacon if using.
  • Garnish the soup with one or all , a drizzle of vinegar, olive oil, bacon bits and fresh basil.
  • Oh! be sure to remove the bay leaf before enjoying.

Nutrition Facts : Calories 140.3, Fat 0.8, SaturatedFat 0.1, Sodium 392, Carbohydrate 26, Fiber 11.7, Sugar 2.2, Protein 9.4

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