Red lentils are your weeknight savior, cooking in 30 minutes on the stovetop. They are also a budget pantry item that saves you money while providing lots of fiber, minerals, and some plant-based protein. Collards are a nutrition powerhouse on par with other leafy greens, and they cook to a soft and comforting texture in this lightly spicy soup.
This recipe is a little light to be a full meal, so consider topping with a fried or poached egg to make this a high-protein, filling meal.
Active time: 25 minutes Total time: 55 minutes
Ingredients Directions In a large pot, place the lentils, onion, garlic, ginger, carrot, tomatoes and 4 cups (1L) water; stir. Add the paprika, coriander, cayenne and cinnamon, stir and place over medium-high heat. Cover and bring to a boil, then reduce heat to medium-low or low to maintain a simmer. Cover the pot tightly and cook for 30 minutes until the lentils are falling apart and the vegetables are tender. Stir in the collard greens and cook for 5 minutes longer, uncovered. Serve hot. Serves: 4 | Serving Size: 1 3/4 cup Nutrition (per serving): Calories: 205; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 22mg; Carbohydrate: 37g; Dietary Fiber: 5g; Sugar: 6g; Protein: 14gRed Lentil and Collard Stew
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