Good Recipes from Friendly Eaters
Red Lentil and Collard Greens Soup
chefinmaking.com
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
1/3 cup lemon juice
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; 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 lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add collards, and cook until wilted, about 10 minutes. When lentils are tender, stir in collards and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. From allrecipes.com.
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about 1 year ago
This may seem like a rather humble and simple soup, but I made it last week for dinner and found it to be quite delicious! I wasn’t sure how the combination of cumin and cinnamon would work out, but I was pleasantly surprised at how it really complimented the flavors of the lentils and collards. I will definitely make this soup again!
about 1 year ago
We had some collard greens to use up, so I chose this soup to try. As far as the recipe goes, I think the lemon juice ruins it. Since there was only one review here, I went to allrecipes where the recipe originally came from to see what people had to say. I noticed some mentioning the lemon was strong, so I took that into consideration when making this. I tried it before adding the lemon, and then I only added half. It was way better without the lemon. I can’t imagine what it would have tasted like if I added all of it. It would have been way to overpowering in my opinion. So, next time I’ll make it with no lemon at all.