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.
Ingredients
- olive oil: 3 Tbsp (divided)
- onion: 1 piece (chopped)
- salt: 1 Tbsp
- dry red lentils: 1 cup (drained)
- water: 6 cups
- bunch collard greens - rinsed, stemmed and: 1 piece (sliced)
- garlic: 2 Tbsp (minced)
- ground cumin: 1 Tbsp
- ground cinnamon: 1 tsp
- lemon juice: 0.33333 cup
Metric Conversion
Stages of cooking
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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.
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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.
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When lentils are tender, stir in collard greens, garlic, cumin, and cinnamon; simmer for 10 minutes.
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Stir in lemon juice before serving.
