Ingredients
2tbspextra-virgin olive oil
2cupsdiced white onion,about 1 large onion
1cupdiced carrots,about 2 large carrots, peeled
1cupdiced celery,about 2 celery stalks, leaves removed
4clovesgarlic,peeled and minced
8cupsvegetable stock,or chicken stock
1cuplentils,rinsed, red, green or brown
15ozfire-roasted diced tomatoes
2bay leaves
¼tspdried thyme
¼tspfreshly ground black pepper
pinchred pepper,crushed
2cupscollard greens,roughly chopped
Parmesan cheese,freshly grated or finely chopped fresh parsley or basil as optional toppings
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery, and saute for 6 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
Add the garlic and saute for an additional 1 to 2 minutes until fragrant, stirring occasionally.
Add the stock, lentils, tomatoes, bay leaves, thyme, black pepper, and crushed pepper, and stir to combine. Continue cooking until the mixture reaches a simmer.
Reduce heat to medium-low and cover the pot partially with the lid. Keeping the soup at a low simmer, continue cooking for about 25 to 30 minutes or until the lentils are tender and cooked through, stirring occasionally.
Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.
Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
Serve warm, garnished with optional toppings if desired.
This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.
