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Lentil and Collard Green Soup
When Southern cuisine meets Italian tradition, magic happens! This creative dish is sure to surprise you with much flavor.
Main Course, Soup
- 1 Tbs Olive Oil
- 1 Large Onion – Chopped
- 1 Medium Carrot – Chopped
- 1 Tbs Salt
- 1 Cup Red/Yellow Lentils – Rinsed/Drained
- 6 Cups Water
- 2 Tbs Olive Oil
- 1/2 Jar Rosey Bloom’s Collard Greens Vegetarian Recipe
- 1 Tbs Ground Cumin
- 1 Tsp Ground Cinnamon
- 1/3 Cup Lemon Juice
1 Tbs of olive oil in a large saucepan over medium heat.
Add carrots, onions, and salt. Cook until carrots are soft and onions are transparent.
Stir in lentils and cook for approximately 1 minute.
Pour in water and bring to a boil over high heat. Turn heat to medium-low, cover, and let simmer until lentils are tender.
Meanwhile, heat 2 tbs of olive oil in a large skillet over medium heat.
Drain and add collard greens and cook for approximately 5 minutes.
When the lentils are tender, drain excess oil and stir in collard greens with the cinnamon and cumin.
Add lemon juice and let simmer for approximately 10 minutes.