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Categories:
olive oil yellow onion red lentils vegetable broth garlic collard greens ground cumin ground cinnamon salt lemon fresh cilantro
Viewed: 20 - Published at: 7 months agoIngredients
- 2 Tbs. olive oil, divided
- 1 yellow onion, chopped
- 1 Cup dried red lentils, rinsed and picked over
- 1 quart vegetable broth
- 6 cloves garlic, finely chopped
- 1 bunch collard greens, rinsed, stemmed and thinly sliced
- 1 Tbs. ground cumin
- 1 tsp. ground cinnamon
- Salt to taste
- Juice of 1 lemon
- 1/4 C chopped fresh cilantro
Method
- Heat 1 tablespoon olive oil in a stockpot or large saucepan over medium heat. Add the onion and cook until translucent, 3-4 minutes. Add the lentils and stir to coat with the oil. Cook for 2 minutes. Add the vegetable broth plus 2 cups water. Bring the mixture to a boil over high heat, then reduce to low and simmer for 20 minutes, until the lentils begin to break apart. Meanwhile, in a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and the collards, stir well, then cover and cook until the greens are wilted, about 8 minutes. When the letils are cooked, stir in the collards and garlic, the cumin and cinnamon. Season to tast with salt. Simmer for 10 minutes. Before serving, stir in the lemon juice and cilantro.
