This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
307 Calories
Recipe Instructions
Step 1
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, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
Step 2
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
Ingredients
1 teaspoon ground cinnamon
1 tablespoon salt
⅓ cup lemon juice
2 tablespoons olive oil
1 tablespoon olive oil
1 large onion, chopped
2 tablespoons minced garlic
6 cups water
1 tablespoon ground cumin
1 cup dry red lentils, rinsed and drained
1 bunch collard greens - rinsed, stemmed and thinly sliced
