Lentil and Green Collard Soup

This yummy lentil and collard soup can be eaten cold in the summer or hot in the winter. Make sure you find the right lentil type.

Preparation Details

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 1 tablespoon salt
• 1 cup dry red lentils, rinsed and drained
• 6 cups water
• 1 bunch collard greens – rinsed, stemmed and thinly sliced
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• ⅓ cup lemon juice

Steps

1. 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.
2. 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.
3. When lentils are tender, stir in collard greens, garlic, cumin, and cinnamon; simmer for 10 minutes.
4. Stir in lemon juice before serving.