Collard Greens, Chickpea and Lentil Soup

Download Back
Collard Greens, Chickpea and Lentil Soup

Enjoy a hearty bowl of Collard Greens, Chickpea, and Lentil Soup, packed with protein and flavor. Ready in just 30 minutes, it's a nutritious meal perfect for any day!

358 kcal /serving 30 mins Serves 4 Easy Asian Vegetarian Gluten Free

Ingredients

  • {'group': 'Main', 'item': '100g red lentils'}
  • {'group': 'Main', 'item': '2 tbsp extra-virgin olive oil'}
  • {'group': 'Main', 'item': '1 medium onion, diced'}
  • {'group': 'Main', 'item': '4 garlic cloves, sliced'}
  • {'group': 'Main', 'item': '2.5 cm piece fresh ginger, grated'}
  • {'group': 'Main', 'item': '5 cm piece cinnamon stick'}
  • {'group': 'Seasoning', 'item': '1 tsp ground black pepper'}
  • {'group': 'Seasoning', 'item': '0.5 to 1 tsp red chilli powder'}
  • {'group': 'Seasoning', 'item': '0.5 tsp ground turmeric'}
  • {'group': 'Main', 'item': '2 tbsp tomato paste'}
  • {'group': 'Main', 'item': '1 medium tomato, diced'}
  • {'group': 'Main', 'item': '200g collard greens, chopped'}
  • {'group': 'Main', 'item': '445g can chickpeas, drained and rinsed'}
  • {'group': 'Main', 'item': '960 ml vegetable stock'}
  • {'group': 'Main', 'item': '1 tbsp tamarind paste'}
  • {'group': 'Garnish', 'item': '2 tbsp chopped flat-leaf parsley'}
  • {'group': 'Garnish', 'item': '2 tbsp chopped cilantro'}

Preparation

  1. Rinse the red lentils under running water and soak them in 120 ml of water for 30 minutes.
  2. Dice the onion, slice the garlic, and grate the ginger.
  3. Chop the collard greens, removing the midribs.

Cooking

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Sauté the diced onion until translucent, about 4-5 minutes.
  3. Add garlic and ginger, cooking until fragrant, about 1 minute.
  4. Stir in cinnamon stick, black pepper, red chilli powder, and turmeric, sautéing for 30-45 seconds.
  5. Mix in tomato paste and cook until it begins to brown, about 2-3 minutes.
  6. Add diced tomato and collard greens, cooking until the greens are bright green, about 1-2 minutes.
  7. Drain the lentils and add them to the pot along with chickpeas and vegetable stock.
  8. Bring to a boil, then reduce to a simmer and cook until lentils are tender, about 25-30 minutes.
  9. Stir in tamarind paste and season with salt to taste.

Plating & Serving

  1. Before serving, stir in chopped parsley and cilantro.
  2. Serve hot with toasted buttered bread or naan.

Notes

If pressed for time, you can skip soaking the lentils, but adjust cooking time as needed. The soup's tangy flavour comes from tamarind and tomatoes, balancing the bitterness of collard greens.

Suggested Sides

buttered bread naan

Nutrition per Serving

358 Calories
17.0g Protein 15% DV
52.7g Carbs 18% DV
10.8g Fat 14% DV
14.0g Fiber 37% DV
8.5g Sugars
403mg Sodium 27% DV
Diet Type Balanced High Fiber
Health Labels Vegan Vegetarian Pescatarian Mediterranean Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher

* Daily Values based on a 2,000 calorie diet.

Copy to your calorie tracker:

Help
Recipe Details
Equipment Stovetop
Category Dinner
Meal Type Dinner
Tags vegetarian, asian, soup