Spiced Lentils and Collard Greens! Quickly becoming a favorite here, we are loving this nutrient-dense, cozy dish.

Plant based, oil free, and healthy, this Spiced Lentils and Collard Greens dish is a flavorful and hearty meal. Brimming with protein-packed lentils, delicious antioxidant collards, and enriched with a blend of warming Middle Eastern spices, we are going over the top and all the way to flavor town. A perfect addition with rice or potatoes this dish is sure to please.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This dish is so yummy!  You know I love anything with collard greens and Middle Eastern spices. All those tasty warming spices pairs perfectly in this dish. Yasmeen loved it too.  She loves lentils.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This dish has a Middle Eastern/Moroccan spice profile.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry. The flavors continue to develop once the soup slightly cools.
• Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. The baking soda also helps speed up the cooking process when combining tomatoes with the lentils.
• Amount of Collard Greens: The weight of the bunch of collard greens was 10 oz. before removing the stems.
• Greens: Greens such as collards, spinach and kale are natural spice/herb neutralizers.  A dish can taste perfectly seasoned before adding the greens, then once the greens are added, the flavor mellows requiring more seasoning.
• Tenderness of the Collard Greens: If you like very tender collard greens, add them at the same time you add the lentils.
• Simmer Lentils: Do not cook lentils at a rolling bowl, they will cook too fast and cause them to split and get mushy.
• Low Fat Dish Expectations: This dish is designed to be a low-fat dish.  It is not going to taste as decadent as a dish that has a higher fat content.  It is very delicious, but we want to make sure the reader understands this.
• Instant Pot: We have not tested this recipe in an Instant Pot.  We don’t think there is enough liquid in this recipe to avoid the ‘Burn’ button.
• Sea Salt: Do not add the sea salt until the very end.  Adding salt to cooking lentils adds time to the cooking process.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish freezes well.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
• Cayenne Pepper: The cayenne pepper is essential to this recipe. It adds that little bit of extra flavor kick.  We do not recommend leaving it out.  If concerned, start on the low end, and build up.  We also recommend leaving it out until the end so that you can fully appreciate the flavor profile and adjust any seasonings as needed before adding it at the end.
• Lentils: We used Palouse Brand Small Brown Lentils.  They are delicious.  They hold their shape well and have a slightly nutty taste to them.  Feel free to use your favorite brown or green lentils.  We do not recommend split red lentils.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products Used:

• Ceramic/Enamel Lined Dutch Oven or similarly large stock pot

We certainly hope you give this deliciousness a try.

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Spiced Lentils and Collard Greens

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 45 Minutes
• Total Time: 60 Minutes
• Yield: 4-6 Servings 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

Plant based, oil free, and healthy, this Spiced Lentils and Collard Greens dish is a flavorful and hearty meal.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 1 Tablespoon minced garlic
• 2 teaspoons minced ginger
• 2 cups low-sodium vegetable broth *
• 3 cups water
• 1 Tablespoon reduced-sodium tamari *
• 1 – [ 14 oz. can ] petite diced tomatoes
• 1 bunch collard greens, stems removed, chopped *
• ¾ cup brown lentils, picked through and rinsed *
• 1/8 teaspoon baking soda *

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 1 teaspoon cumin (+/-)
• ½ teaspoon cinnamon (+/-)
• ½ teaspoon regular chili powder *
• ¼ teaspoon coriander
• Pinch turmeric (+/-)

Other Ingredients:

• ¼ to 1 teaspoon sea salt (+/-) *
• Pinch cayenne pepper (+/-)
• 1 Tablespoon lime juice

Optional Toppings:

• Freshly chopped parsley (or cilantro)

Serving Ideas:

• Steamed Rice
• Zaatar Chips

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock soup pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic and minced ginger, sauté for 30 seconds, then add all the remaining Base Ingredients (except for the collard greens, lentils, and baking soda) and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, add the lentils and baking soda, stir well to combine.
4. Simmer for 10 minutes, stirring occasionally, then add the collard greens, simmer until the lentils are perfectly tender, approximately an additional 20 to 25 minutes.
5. Add the sea salt, lime juice, and cayenne pepper. Simmer for several minutes, then taste test and adjust seasoning accordingly.
6. Remove from the stove and allow to sit for 5 minutes for the flavors to marry. Serve with Zaatar Chips and/or steamed rice.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 4 to 6

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