Best Lentil And Green Collard Soup Recipes

LENTIL AND GREEN COLLARD SOUP

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.

POTATO, LENTIL AND COLLARD GREEN SOUP

Steps:

• 1. Heat oil in a large stock pot on medium heat. Add onion, potatoes, garlic, mushrooms, salt and pepper. Cook until onion is soft. Add water, lentils and the remaining spices. Trim leaves of collard greens, discarding the stems. Cut greens into thin pieces and add to soup. Bring to a boil, reduce heat to medium low, cover and let simmer for 45-60 minutes, or until lentils are cooked to your liking. Serve hot. Serves 6-8

RED LENTIL AND GREEN COLLARD SOUP

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.