Lentil and Green Collard Soup

This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It’s healthy and yummy!

Step: 1

Heat 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.

Step: 2

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add

Step: 3

, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Per Serving: 307 calories; protein 15.2g; carbohydrates 38.6g; fat 11.8g; sodium 1778.7mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.