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.
- 1 cup dried brown lentils
- 8 cups water, divided
- ¼ cup extra-virgin olive oil
- 2 medium onions, diced
- 2 medium carrots, diced
- 1 teaspoon salt, divided
- ¼ teaspoon ground pepper
- 3 cloves garlic, chopped
- 1 teaspoon ground coriander
- 6 cups chopped collard greens
- ¾ cup chopped fresh cilantro
- 1 pound small yellow potatoes, quartered
- Juice of 1 lemon, plus wedges for serving
- Step 1
Pick through lentils, discarding any stones. Rinse.
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.
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.
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.
Serve with lemon wedges, if desired.
Serving Size: about 2 cups Per Serving: 296 calories; protein 11.3g; carbohydrates 42.3g; dietary fiber 7.9g; sugars 4.2g; fat 10.1g; saturated fat 1.4g; vitamin a iu 5354.8IU; vitamin c 37.9mg; folate 225.2mcg; calcium 136.6mg; iron 3.1mg; magnesium 53.5mg; potassium 765mg; sodium 427.7mg. Exchanges:
2 fat, 1 1/2 starch, 1 1/2 vegetable, 1 lean protein