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Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:6Yield:12 cupsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:6Yield:12 cups
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupdried brown lentils8cupswater, divided¼cupextra-virgin olive oil2mediumonions, diced2mediumcarrots, diced1teaspoonsalt, divided¼teaspoonground pepper3clovesgarlic, chopped1teaspoonground coriander6cupschopped collard greens¾cupchopped fresh cilantro1poundsmall yellow potatoes, quarteredJuice of 1 lemon, plus wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1cupdried brown lentils
8cupswater, divided
¼cupextra-virgin olive oil
2mediumonions, diced
2mediumcarrots, diced
1teaspoonsalt, divided
¼teaspoonground pepper
3clovesgarlic, chopped
1teaspoonground coriander
6cupschopped collard greens
¾cupchopped fresh cilantro
1poundsmall yellow potatoes, quartered
Juice of 1 lemon, plus wedges for serving
DirectionsPick through lentils, discarding any stones. Rinse.Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.Serve with lemon wedges, if desired.Originally appeared: EatingWell Magazine, January/February 2019
Directions
Pick through lentils, discarding any stones. Rinse.Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.Serve with lemon wedges, if desired.
Pick through lentils, discarding any stones. Rinse.
Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
Serve with lemon wedges, if desired.
Originally appeared: EatingWell Magazine, January/February 2019
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Nutrition Facts(per serving)296Calories10gFat42gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
