Lentil and Green Collard Souplentils, onion, lemon juice, greens, garlic, cumin, cinnamon![]() Ingredients1 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 DirectionsHeat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. |
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4 servings
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