Other than being absolutely delicious, lentils offer a ton of nutritional benefits including lots of fiber, plenty of protein, and a good dose of folic acid (making them a great choice for us pregnant mamas).
This Lentil Veggie Soup w/ Collards recipe is one of the simplest, most flavorful lentil soups you can make and it is packed with flavor!
I was initially inspired by this recipe from Ina Gartner (aka The Barefoot Contessa) and made some slight changes based on what I had on hand. Ina’s recipe calls for both onions and leeks which I think is part of the reason this soup is so flavorful. I love the combination of the mild, fresh leeks with the depth of flavor from the more aggressive yet sweet onions.
I also couldn’t help but add greens to this soup. They just seem to fit right in and give another layer of texture and flavor that make this soup so good.
I used collard greens (because it’s what I had on hand) and added them early in the cooking process so they would have enough time to become tender but if you are using a lighter green, like spinach or dandelions, I would wait and add them in right at the end.
This recipe makes a whole lot of soup that just so happens to freeze really well but if you aren’t looking to have 16 cups of lentil soup in your life you can easily cut the recipe in half.
And remember, if you want to keep this soup vegan or vegetarian simply swap the chicken broth for veggie broth or even more water.
Quick Question: Am I allowed to say that this is one of the best lentil soups I’ve ever had even if I made the recipe? Or is that too much like swearing that you have the cutest kid? Either way, I highly recommend you give it try!!
Lentil Veggie Soup W/ Collards
Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
- 1 pound green lentils
- 2 onions, chopped (about 3 cups)
- 2 leeks, chopped (about 2 cups)
- 6 cloves of chopped garlic1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 8 stalks of chopped celery (about 3 cups)
- 6 carrots, chopped (about 3 cups)
- 1 bunch of collard greens, stemmed and cut into ribbons
- 4 cups chicken stock
- 8 cups water
- 1/4 cup tomato paste
- 2 tablespoons sherry vinegar
- Salt and pepper to taste
In a large bowl, cover the lentils with boiling water for 15 minutes and then drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 20 minutes or until the vegetables are translucent and very tender. Add the celery, carrots and collards and saute for 10 more minutes. Add the chicken stock, water, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy hot!
Makes 16-1cup servings
Nutrients per 1-cup of soup: Calories: 179g; Total Fat: 4.3g; Saturated Fat: 0.7g; Cholesterol: 2mg; Sodium: 138mg; Carbohydrate: 25.9g; Dietary Fiber: 5.4g; Sugars: 5.8g; Protein: 10.1g