Lemony Lentil Soup with Collards

Another sharer suggestion, this recipe is featured on www.eatingwell.com

Serves 6

Ingredients:

1 cup dried brown lentils
8 cups water, divided
1/4 cup extra-virgin olive oil
2 medium onions, diced
2 medium carrots, diced
1 tsp. salt, divided
1/4 tsp. ground pepper
3 cloves garlic, chopped
1 tsp. ground coriander
6 cups collard green, chopped
3/4 cup fresh cilantro, chopped
1 lb. small yellow potatoes, quartered
Juice of 1 lemon, plus wedges for serving

Directions:

• Pick through the lentils, discarding any stones. Rinse. Combine the lentils in a small saucepan with 3 cups of water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook covered until tender, about 25 to 30 minutes.
• Heat oil in a large pot over medium heat. Add the onions, carrots and 1/2 teaspoon of salt and pepper. Cook, stirring occasionally, until golden brown and lightly caramelized, about 15 to 20 minutes. Add the garlic and coriander and cook, stirring, for 1 minute. Stir in the collard greens and cilantro. Cook, stirring occasionally, until the greens have wilted, about 1 minute.
• Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. Add the lentils and their liquid, the potatoes, lemon juice and the remaining 4 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, about 12 to 14 minutes.
• Serve with lemon wedges, if desired. Enjoy!