Lentil and Collard Soup

INGREDIENTS

* 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


DIRECTIONS

1. 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, and 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 the lentils are tender, about 15 minutes.

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


Substitutions

We used large yellow lentils rather than red, which worked out fine. We also added mushroom bouillon along with the water, which complemented everything really well. Cinnamon and cumin work really well together.

BNH