LEBANESE LENTIL AND COLLARDS SOUP
From Allrecipes. Described as a purely Lebanese and can be eaten hot or room temp. The poster, Farah Momtaz, stresses the importance of using the red lentils. Posting for the tag game in NAME.
Provided by Parsley
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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 328.9, Fat 11.6, SaturatedFat 1.6, Sodium 1785.7, Carbohydrate 43.3, Fiber 19.9, Sugar 3.7, Protein 16.4
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