Red Lentil and Collard Greens Soup

By December 17, 2010Uncategorized

chefinmaking.com

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon salt

1 cup dry red lentils, rinsed and drained

6 cups water

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

1/3 cup lemon juice

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; 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 lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add collards, and cook until wilted, about 10 minutes. When lentils are tender, stir in collards and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. From allrecipes.com.

Terra

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