Photo: Cala
Lentil and Green Collard Soup
11 ingredients
15 min + 30 min
4 servings
openrecipes
"This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!"
Estimated Nutrition (whole recipe, rough)
319
Calories
12g
Protein
15g
Fat
40g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes