Jazcam
Cathlete
Lentil and Collard Greens Soup
1 T olive oil
1 large onion , chopped
1 T. salt (I left this out)
1 cup dry red lentils, rinsed and drained
6 cups water (I used chicken broth)
1 bunch collard greens- rinsed, stemmed & thinly sliced
1 T ground cumin
1 t. ground cinnamon
2 T minced garlic
1/3 cup lemon juice
Heat olive oil in pot over medium heat, stir in onion & salt; cook until softened and translucent, about 4 minutes. Stir in lentils, cook for 1 minute. Pour in water, then bring to boil over high heat, then turn to medium-low, cover and simmer until lentils are tender, about 15 minutes.
Meanwhile, saute greens in 2 more T. of olive oil for about 10 minutes , until wilted (or steam them- which is what I did) When lentils are tender, stir in greens and season with cumin, cinnamon, and garlic, allow to simmer 10 more minutes. Stir in lemon juice before serving.
Thanks I love Collard Greens


