Recipe Details
Ingredients
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3tablespoonsolive oil, divided
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1largeonion, chopped
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1tablespoonsalt
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1cupdry red lentils, rinsed and drained
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6cupswater
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1bunchcollard greens – rinsed, stemmed and thinly sliced
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2tablespoonsminced garlic
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1tablespoonground cumin
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1teaspoonground cinnamon
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⅓cuplemon juice
Cooking Directions
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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, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are tender, about 15 minutes.
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While the lentils are cooking, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add collard greens and cook until wilted, about 10 minutes.
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When lentils are tender, stir in collard greens, garlic, cumin, and cinnamon; simmer for 10 minutes.
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Stir in lemon juice before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories307 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 2g |
8% |
| Sodium 1779mg |
77% |
| Total Carbohydrate 39g |
14% |
| Dietary Fiber 11g |
38% |
| Total Sugars 3g |
|
| Protein 15g |
|
| Vitamin C 38mg |
192% |
| Calcium 170mg |
13% |
| Iron 4mg |
22% |
| Potassium 660mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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