Lemony Lentil Soup with Collards

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pick through lentils, discarding any stones. Rinse

Step 2

2. Combine the lentils in a small saucepan with three cups of water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered until tender, 25 to 30 minutes

Step 3

3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper. Cook, stirring occasionally until golden brown and slightly caramelized, 15 to 20 minutes

Step 4

4. Add garlic and coriander, cook, stirring for one minute

Step 5

5. Stir in collard greens and cilantro. Cook, stirring occasionally until the greens have wilted, about one minute

Step 6

6. Add 1 cup of water and cook, scraping up any brown bits from the bottom of the pan for 30 seconds

Step 7

7. Add the lentils and their liquid, potatoes, lemon juice and the remaining four cups of water and 1/2 teaspoon salt

Step 8

8. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes

Step 9

9. Serve with lemon wedges if desired