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Ingredients
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3 tablespoons olive oil, divided
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1 large onion, chopped
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1 tablespoon salt
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1 cup dry red lentils, rinsed and drained
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6 cups water
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1 bunch collard greens - rinsed, stemmed and thinly sliced
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2 tablespoons minced garlic
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1 tablespoon ground cumin
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1 teaspoon ground cinnamon
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⅓ cup lemon juice
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 (per serving)
307 | Calories |
12g | Fat |
39g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 307 | |
% 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 | 30% |
Vitamin C 38mg | 43% |
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.