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    You are in: Home / Recipes / Lebanese Lentil and Collards Soup Recipe
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    Lebanese Lentil and Collards Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    *Parsley*'s Note:

    From Allrecipes. Described as a purely Lebanese and can be eaten hot or room temp. The poster, Farah Momtaz, stresses the importance of using the red lentils. Posting for the tag game in NAME.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.
    2. 2
      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.
    3. 3
      Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes.
    4. 4
      When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes.
    5. 5
      Stir in lemon juice before serving.

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    Ratings & Reviews:

    • on October 10, 2012

      35

      This was good. More like a starter. It's light; not filling. DH & the picky one didn't care for it. Megavore dd & I shared all of it & were still hungry. Made for NA/ME goes to Lebanon 9/12.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lebanese Lentil and Collards Soup

    Serving Size: 1 (625 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 328.9
     
    Calories from Fat 104
    31%
    Total Fat 11.6 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 1785.6 mg
    74%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 19.9 g
    79%
    Sugars 3.7 g
    14%
    Protein 16.4 g
    32%

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