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Lentil and Collard Green Soup

A. K. Brown
This light but hearty dish is sure to leave you full, but without filling weighed down and goes perfect with a side of bread. Use Rosey Bloom's "Vegetarian Recipe" to keep this dish vegan approved.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course, Soup
Cuisine American, Indian
Servings 4 Persons


  • 1 Tbs Olive Oil
  • 1 Large Onion - Chopped
  • 1 Medium Carrot - Chopped
  • 1 Tbs Salt
  • 1 Cup Red/Yellow Lentils - Rinsed/Drained
  • 6 Cups Water
  • 2 Tbs Olive Oil
  • 1/2 Jar Rosey Bloom's Collard Greens Vegetarian Recipe
  • 1 Tbs Ground Cumin
  • 1 Tsp Ground Cinnamon
  • 1/3 Cup Lemon Juice


  • 1 Tbs of olive oil in a large saucepan over medium heat.
  • Add carrots, onions, and salt. Cook until carrots are soft and onions are transparent.
  • Stir in lentils and cook for approximately 1 minute.
  • Pour in water and bring to a boil over high heat. Turn heat to medium-low, cover, and let simmer until lentils are tender.
  • Meanwhile, heat 2 tbs of olive oil in a large skillet over medium heat.
  • Drain and add collard greens and cook for approximately 5 minutes.
  • When the lentils are tender, drain excess oil and stir in collard greens with the cinnamon and cumin.
  • Add lemon juice and let simmer for approximately 10 minutes.
  • Enjoy!