Boistfort Valley Farm
Community Supported Recipe Box

Lentil & Green Collard Soup

ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1 cup dry red lentils, rinsed and drained
  • 4 cups water
  • 2 cups low sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 bunch collard greens - rinsed, stemmed and thinly sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 tablespoons minced garlic
  • 1/4 cup lemon juice

procedure

dish: soup
season: spring

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, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Adapted from a recipe by Farah Momtaz

BoistfortValleyFarm.com/recipes