Lentil and Green Collard Soup

Ingredients

• 3 tablespoons olive oil , divided
• 1 large onion , chopped
• 1 tablespoon salt
• 1 cup dry red lentils , rinsed and drained
• 6 cups water
• 1 bunch collard greens - rinsed , stemmed and thinly sliced
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 0.33 cups lemon juice

Instructions

1. 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, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are tender, about 15 minutes.

2. 2

   While the lentils are cooking, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add collard greens and cook until wilted, about 10 minutes.

3. 3

   When lentils are tender, stir in collard greens, garlic, cumin, and cinnamon; simmer for 10 minutes.

4. 4

   Stir in lemon juice before serving.