Rated 5 out of 5 based on 1 customer rating
(2 customer reviews)

Lentil Soup with Collard and Cauliflower

Rated 5 out of 5 based on 1 customer rating
(1 customer review)
$43.33 Cooking Fee
Serving Size: 12 oz
Recipe adapted from:
This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper. 
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1 review for Lentil Soup with Collard and Cauliflower

  1. Ofir Schlam
    Rated 5 out of 5 based on 1 customer rating

    Ofir Schlam (verified owner)

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Warm the olive oil in a large pot over medium heat.
  • Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the cauliflower, lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, or until the lentils are tender but still hold their shape.
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook25
Total Time40 minutes
Recipe Serving Size10



  • 2 tablespoon extra virgin olive oil extra virgin
  • 2 onion medium chopped
  • 4 carrot peeled and chopped
  • 1 pound cauliflower half of a medium cauliflower head, cut into florets
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 1 teaspoon dry thyme
  • 56 ounce canned diced tomatoes lightly drained
  • 2 cup dry lentil picked over and rinsed
  • 8 cup low sodium vegetable broth
  • 4 cup water
  • 1 teaspoon Kosher salt more or less to taste or preference
  • 1 pinch crushed red pepper
  • ½ teaspoon ground black pepper Freshly ground preferably, or to taste
  • 2 cup collard greens or kale or spinach, chopped, tough ribs removed
  • 2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula
Reheating/Serving Instructions

Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.


Calories: 231kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 933mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4656IU | Vitamin C: 46mg | Calcium: 127mg | Iron: 5mg

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