Lentil and Collard Green Soup
This light but hearty dish is sure to leave you full, but without filling weighed down and goes perfect with a side of bread. Use Rosey Bloom's "Vegetarian Recipe" to keep this dish vegan approved.
Ingredients
- 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
Instructions
- 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.
- Enjoy!