Lemony Lentil Soup with Collards

Why You’ll Love This Recipe

This Lemony Lentil Soup with Collards is a simple yet deeply satisfying dish. The combination of hearty lentils, nutrient-dense collard greens, and the refreshing lemon adds a delightful balance of flavors. It’s both comforting and light, making it ideal for any season. Plus, the soup is vegan, gluten-free, and can easily be made ahead of time, making it a great option for meal prep. It’s the kind of soup that gets better as it sits, making it even more flavorful the next day.

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 1 celery stalk, diced

• 1 cup dried green or brown lentils, rinsed

• 4 cups vegetable broth (or water)

• 1 can (14.5 oz) diced tomatoes

• 1 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon smoked paprika (optional)

• Salt and pepper to taste

• 4 cups collard greens, washed, stems removed, and chopped

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon lemon zest (optional, for extra lemon flavor)

• Fresh parsley or cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened and the onion is translucent.

2. Add the spices: Stir in the cumin, turmeric, smoked paprika (if using), salt, and pepper. Cook for 1-2 minutes to let the spices bloom and become fragrant.

3. Add the lentils, broth, and tomatoes: Add the lentils, vegetable broth, and diced tomatoes (with their juices) to the pot. Stir to combine, and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the lentils are tender but still hold their shape.

4. Add the collard greens: Stir in the chopped collard greens and continue to simmer for another 5-10 minutes, until the greens are tender and the flavors have melded together.

5. Finish with lemon: Stir in the lemon juice and zest (if using), and taste the soup. Adjust the seasoning with more salt, pepper, or lemon juice if needed.

6. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired.

7. Enjoy your warm and comforting Lemony Lentil Soup with Collards!

Servings and Timing

• Servings: 4-6

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

• Add More Vegetables: You can add other vegetables like potatoes, sweet potatoes, or parsnips to the soup for more texture and nutrition.

• Spicy Version: For a spicy kick, add a chopped jalapeño or a pinch of red pepper flakes to the soup while cooking.

• Protein Boost: Add cooked quinoa, tofu, or tempeh to the soup for extra protein.

• Herb Variation: You can experiment with different herbs like thyme or bay leaves for added depth of flavor.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This soup freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop.

• Reheating: Reheat the soup over medium heat, adding more water or broth if it’s too thick. You can also microwave individual portions.

FAQs

1. Can I use other greens besides collard greens?

Yes, you can substitute collard greens with other leafy greens like kale, Swiss chard, or spinach. Just adjust the cooking time as some greens cook faster than collards.

2. Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils in place of dried lentils. Just reduce the cooking time to allow the flavors to meld, as canned lentils are already cooked.

3. Can I make this soup spicier?

Yes! If you like heat, add chopped fresh chilies, a pinch of cayenne pepper, or more smoked paprika to give the soup an extra kick.

4. Can I add other vegetables to the soup?

Absolutely! You can add additional vegetables like zucchini, bell peppers, or corn for more texture and flavor. Add them in during the last 10 minutes of cooking.

5. Can I use other types of beans in this soup?

Yes, you can substitute the lentils with beans like kidney beans, pinto beans, or chickpeas. However, the cooking time may vary depending on the beans you use, so adjust accordingly.

6. Can I make this soup ahead of time?

Yes, this soup is perfect for making ahead of time. The flavors deepen as it sits, so it can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.

7. Can I make this soup creamier?

For a creamier texture, you can blend a portion of the soup in a blender or with an immersion blender. You can also add coconut milk or cashew cream at the end for richness.

8. Can I add lemon zest if I don’t have it?

Yes, lemon zest is optional but adds extra lemon flavor. If you don’t have it, simply use the lemon juice and you’ll still get that fresh citrus kick.

9. Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work well in this soup. Use about 3-4 medium tomatoes, chopped, and cook them down for a few minutes to release their juices before adding the broth and lentils.

10. Is this soup gluten-free?

Yes, this Lemony Lentil Soup with Collards is naturally gluten-free, making it a great option for those with dietary restrictions.

Conclusion

Lemony Lentil Soup with Collards is a delicious, hearty, and nutritious dish that’s full of vibrant flavors and textures. The combination of lentils, greens, and the bright, tangy lemon creates a well-balanced, comforting soup that’s perfect for any occasion. Whether you’re looking for a cozy weeknight meal or something to warm you up on a chilly day, this soup is sure to satisfy. Plus, it’s vegan, gluten-free, and packed with plant-based goodness—what’s not to love? Enjoy!