69 lines
1.7 KiB
Markdown
69 lines
1.7 KiB
Markdown
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# Lemony Lentil Soup with Collards
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Prep time: 40 minutes
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Cook time: 20 minutes
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Total time: 1 hour
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Yields: 6 servings
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* 1 cup dried brown lentils
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* 8 cups water
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* 1/4 cup olive oil
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* 2 medium onions, diced
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* 2 medium carrots, diced
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* 1 teaspoon salt
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* 1/4 teaspoon ground pepper
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* 3 cloves garlic, chopped
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* 1 teaspoon ground coriander
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* 6 cups collard greens, chopped
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* 3/4 cup cilantro, chopped
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* 1 pound yellow potatos, quartered
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* juice of 1 lemon, plus wedges
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1. Boil lentils
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Add lentils to a small saucepan with 3 cups of water. Cover, bring to a boil, then reduce to medium-low and simmer until tender (25-30 minutes).
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2. Saute
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Heat oil in a large pot over medium heat. Add onions, carrots, salt and pepper. Cook, stirring occasionally until lightly caramelized (15-20 minutes). Add garlic and coriander. Cook for another minute. Stir in collard greens and cilantro. Cook until collards are wilted (another minute).
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3. Simmer
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Add 1 cup of water and deglaze the pot. Add lentils with it's water. Add potatoes, lemon juice and remaining 4 cups of water. Bring to a boil over high heat. Reduce to medium-low and simmer, covered, until potatoes are tender (12-14 minutes).
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4. Serve
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Serve 2 cups per bowl. Garnish with lemon wedges.
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## Nutrition information
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Per Serving:
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* 296 calories
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* protein 11.3g
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* carbohydrates 42.3g
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* dietary fiber 7.9g
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* sugars 4.2g
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* fat 10.1g
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* saturated fat 1.4g
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* vitamin a 5354.8iu
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* vitamin c 37.9mg
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* folate 225.2mcg
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* calcium 136.6mg
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* iron 3.1mg
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* magnesium 53.5mg
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* potassium 765mg
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* sodium 427.7mg.
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Exchanges:
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* 2 fat
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* 1 1/2 starch
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* 1 1/2 vegetable
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* 1 lean protein
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