Lentil & Collard Green Soup

This soup is a wonderful thing - easy, aromatic, healthy. I like the mass amount of greens stirred through a the end, because I find lentil soups too heavy if there isn't much vegetable in them. For a flavor boost, add some smoked paprika in at the beginning, and a splash of balsamic vinegar at the end.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Dish

Cuisine: Italian

Servings: bowls

Author: Heather Nicholds

Ingredients

2 cup lentils, dry measure
4 cup vegetable broth, unsalted
4 cup water
4-6 stalks celery, chopped
4 carrots, chopped
2 onion, diced
8 clove fresh garlic, minced
1 Tbsp dried oregano, or mixed Italian herbs
2 bay leaf
sea salt, to taste
black pepper, to taste
2 cup collard greens, chopped
1 cup fresh parsley, chopped

Instructions

Put everything but the salt and collards in a large soup pot. Turn on high until boiling, then turn down to low and simmer for 1 hour, or until the lentils are fully softened.
When you're ready to serve, stir in the collards to let it wilt for a few minutes. Remove the bay leaves and serve.

Notes

*Note: Leave the salt out until the lentils have cooked, otherwise they tend to not cook as thoroughly.

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Lentil & Collard Green Soup