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Thai-Inspired Collard and Green Lentil Soup

This Thai-Inspired collard and green lentil soup is chock full of flavour, starting with a coconut milk, lime and red pepper infused broth, nutritionally packed collard greens and protein and fibre-rich lentils.

You can use either sweet red pepper or look for the small, long Thai red peppers for a bit of heat. Green lentils hold their shape beautifully when cooked, which makes this soup have a wonderful contrast of texture between the silky collards and hearty lentils.

Thai-Inspired Collard and Green Lentil Soup

Collard Greens and Lentil Soup
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  • 1 tbsp (15 mL) olive oil
  • ½ red onion, finely chopped (about ½ cup)
  • 2 cloves garlic, finely chopped
  • 1 tsp (5 mL) fresh minced ginger
  • ¾ cup (180 mL) green lentils
  • 3 cups (750 mL) chicken stock
  • 1 cup (250 mL) water
  • 1 cup (250 mL) coconut milk (stirred)
  • 1 tbsp (15 mL) fresh lime juice
  • 1 tsp (5 mL) ground turmeric
  • 1 tsp (5 mL) ground cumin
  • ½ tsp (2.5 ml) allspice
  • 1 ½ cups (375 mL) thinly sliced collard green leaves
  • (Optional) 1 tbsp (15 mL) cornstarch (or arrowroot powder)
  • Salt and freshly ground pepper, to taste
  • To serve:
  • Lime wedges
  • Thinly sliced small long red pepper (sweet or hot)


  1. In a large pot, heat the olive over medium heat.
  2. Add the onion and cook, stirring, until softened. Add the garlic and ginger and cook, stirring, an additional 30-45 seconds.
  3. Stir in the lentils, chicken stock and water. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and gently simmer, stirring occasionally, until lentils are tender. This should take approximately 20-30 minutes.
  4. Stir in the coconut milk, lime juice and spices. Stir to combine.
  5. Add the collard greens and cook, stirring, until greens wilt, about 5 minutes.
  6. Taste soup, then season with salt and freshly ground pepper, as needed.
  7. If you would like a slightly thicker soup, mix 1tbsp cornstarch with 1 tbsp water and add to hot soup a bit at a time, stirring, until thickened to taste.
  8. To serve, spoon soup in to bowls, Top with red pepper slices. Serve with a lime wedge for drizzling over soup before eating.

jennifer-headshotThis recipe is by Jennifer from the food blog, Seasons & Suppers. Jennifer is a wife, mother of two grown children and enthusiastic home cook. She lives in the Muskoka region of Central Ontario, on a rural 5-acre property. She has no formal culinary training, but learned a lot from getting dinner on the table every night for the past 30 years. She loves to cook simple, flavourful food, made with whole, seasonal ingredients.

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