Greek Lentil and Collard Green Soup

Greek Lentil and Collard Green Soup
Chef Brainy
What Started it all:
Eggs, Collard greens, lentils, instant pot

This Greek-inspired lentil and collard green soup is a wholesome and nutritious dish that’s perfect for bringing the family together. It’s packed with fresh, seasonal ingredients and is a great way to promote healthy eating.


  • 4 eggs
  • 1 bunch of collard greens, chopped
  • 1 cup of lentils
  • 4 cups of water
  • Salt and pepper to taste
  • Olive oil
  • Lemon wedges for serving


  1. Rinse the lentils under cold water and drain.
  2. In the instant pot, heat a drizzle of olive oil using the sauté function.
  3. Add the chopped collard greens to the pot and sauté for a few minutes until they start to wilt.
  4. Stir in the rinsed lentils and season with salt and pepper.
  5. Pour in the water and give everything a good stir.
  6. Lock the lid in place and set the instant pot to cook at high pressure for 10 minutes.
  7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick pressure release.
  8. While the soup is cooking, bring a separate pot of water to a gentle boil and cook the eggs to your desired doneness.
  9. Once the soup is ready, ladle it into bowls and top each serving with a boiled egg.
  10. Serve the soup with a wedge of lemon for squeezing over the top.

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.