Red Lentil Soup with Collard Greens and Lemon

1. 1

   Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion and salt, and cook until softened and translucent, about 4 minutes. Add lentils and cook for 1 minute. Pour in water, raise the heat to high, and bring to a boil. Lower the heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

2. 2

   While the lentils cook, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add collard greens and cook until wilted, about 10 minutes.

3. 3

   When the lentils are tender, stir in collard greens, garlic, cumin, and cinnamon, and simmer for 10 minutes.

4. 4

   Stir in lemon juice before serving.

• Calories 273.98 kcal Moderate
• Protein 7.53 g Moderate
• Carbs 37.82 g Moderate
• Total Fat 12.73 g Moderate
• Saturated Fat 1.93 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 5.7 mg Low Source
• Sodium 207.59 mg Moderate
• Fiber 15.68 g Good Source
• Sugar 17.66 g High
• Added Sugar 14.92 g High
• Calcium 58.85 mg Low Source
• Iron 3.82 mg Good Source
• Potassium 375.08 mg Low Source
• Vitamin A 42.76 mcg_rae Low Source
• Vitamin C 10.64 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅