Lentil Soup with Collard Greens
Ingredients
| 2 Tablespoon | Market District® olive oil, divided | | 1/2 | medium yellow onion, chopped |
| 1-1/2 Cup | dry lentils, rinsed |
| 2 Clove | garlic, chopped |
| 2 Teaspoon | fresh ginger, minced |
| 1 bunch | collard greens, rinsed, stems removed and chopped |
| 2 Teaspoon | ground cumin |
| 1 Teaspoon | ground cinnamon |
| to taste | Kosher or sea salt |
| 2 Tablespoon | fresh lemon or lime juice |
| 1/4 Cup | fresh cilantro, chopped |
| 1/4 Cup | Thai curry cashews, chopped |
Directions
Heat 1 tablespoon of olive oil in a stockpot over medium heat. Add onion and cook until translucent, about
4 minutes. Add lentils; stir to coat with oil, then add broth. Bring to a simmer and cook 20 minutes, until lentils begin to break apart. Meanwhile, add remaining olive oil to a large saucepan over medium heat. Add garlic, ginger and greens. Stir well, then cover and cook until greens are wilted, about 10 minutes. Add the cooked greens, cumin and cinnamon to the lentil stockpot. Season to taste with salt. Simmer 10 minutes. Before serving, stir in lemon/lime juice and cilantro and garnish with Thai curry cashews.
Chefs Tip: You can buy the Thai curry cashews in the bulk food sections of our South Hills and Robinson stores, or make them yourself: Preheat oven to 325 degrees Fahrenheit. In a small bowl, combine raw cashews with just enough olive oil and curry to lightly coat, tossing as you go. Spread in a single layer on a baking sheet. Bake for 8 minutes or until lightly toasted. Make extra for a snack!