You don't need broth for this lentil soup recipe--it's rich thanks to the browned bits in the bottom of the pan that meld into the soup, packing it with flavor. Ground coriander, from the seed of the cilantro plant, has a floral, citrusy flavor that dovetails nicely with the lemon.
By Joy Howard | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 40 mins
Additional Time: 20 mins
Total Time: 1 hr
Servings: 6
Yield: 12 cups
Nutrition Prole:
Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low Added Sugar Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie
Ingredients:
1 cup dried brown lentils
8 cups water, divided
1⁄4 cup extra-virgin olive oil
2 medium onions, diced
2 medium carrots, diced
1 teaspoon salt, divided
1⁄4 teaspoon ground pepper
3 cloves garlic, chopped
1 teaspoon ground coriander
6 cups chopped collard greens
3⁄4 cup chopped fresh cilantro
1 pound small yellow potatoes, quartered
Juice of 1 lemon, plus wedges for serving
Directions:
Step 1
Pick through lentils, discarding any stones. Rinse.
Step 2
Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
Step 3
Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
Step 4
Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
Step 5
Serve with lemon wedges, if desired.
Originally appeared: EatingWell Magazine, January/February 2019
Nutrition Facts:
Per serving: Serving Size about 2 cups 296 calories; total fat 10g ; saturated fat 1g ; sodium 428mg ; total carbohydrate 42g; dietary fiber 8g; total sugars 4g; protein 11g; vitamin c 38mg; calcium 137mg; iron 3mg; potassium 765mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/269788/lemony-lentil-soup-with-collards/
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