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
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
