Thursday, 18 April 2013

Vegenista's Healing Lebanese Lentil Soup with Collard Greens

Rocket & Roses HQ Play List:

Garbage ~ Stroke of Luck
Apocalyptatica ~ One
Kid Rock ~ Bawitdaba
JET ~ Bring It On Back
Sade ~ Nothing Can Come
Skunk Anansie ~ Hedonism
KWS ~ Never Looking Back
Melissa Etheridge ~ Your Little Secret
Colbie Caillat ~ Taylor Made
Madeleine Peyroux ~ Smile
The Cars ~ Drive
Depeche Mode ~ Personal Jesus
Billy Joel ~ Just The Way You Are
Joan Jett ~ Love is Pain

Healing Soup? No, not a wonder cure all soup..if only. But a bowl of goodness that will be easy on your tum, leave you feeling satisfied and it will nourish you from the inside out. I found this recipe when cruising blogs I follow and for the original recipe on simply click's a great article. It gives all the nutritional info you can hope for. A great post.

So for me this soup was pure comfort. The earthiness of the red lentils and the collard greens were wholesome and I smiled whilst I ate every mouthful. Yes, it's maybe not the greatest looking of soups in a traditional sense but I personally loved the golden stock/lentils and the bright green collards. I loved this soup and it was perfect for the mood I was in. So thank you to Melissa @ Vegenista for this fab creation.

Vegenista's Healing Lebanese Lentil Soup with Collard Greens
(Erm..there was much more broth to
Healing Lebanese Lentil Soup with Collard Greens
(Recipe from

1 tbsp olive oil
1 large onion, chopped
1 tbsp sea salt (we didn't use salt at all in ours...didn't miss it)
1 cup dry red lentils, rinsed and drained
6 cups low sodium veggie stock
1 tbsp olive oil
1 bunch of collard greens, rinsed, stemmed and thinly sliced
1 tbsp ground cumin
1 tsp ground cinnamon
2 tsp minced garlic
1/3 cup lemon juice

Heat one tbsp of oil in a large pan over a medium heat, stir in onions and salt, cook until softened and translucent, about 4 minutes. Stir in lentils and cook for 1 minute. Pour in stock then bring to the boil over a high heat, then turn heat to a medium low, cover and simmer for approx. 15 minutes. Until the lentils are tender.

Meanwhile heat the remaining oil in a skillet over a medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens, cumin, cinnamon and garlic. Allow to simmer for 10 minutes more. Stir in lemon juice before serving.


Thanks to Melissa for such a great recipe and I know this will be a regular for lunches in R & R HQ. lol.

Thanks for stopping by and I hope you have had a great day...