Potato, Lentil and Collard Green soup

By caligma

Recipe from Tasha Kaye posted on "Just a Pinch".

Ingredients

• 6 medium Yukon gold potatoes cut in 1 inch pieces
• 4 cloves garlic, chopped
• 1 cup sliced mushrooms of your choice
• 5 leaves of either collard greens or Kale, cut into thin slices.
• 1 cup dried Lentils
• 6 cups vegetable broth or water (can use Chicken broth if your not vegetarian)
• 3 tsp cumin
• 2 tsp tumeric
• 1 Tbsp. dried basil
• 1 Tbsp. olive oil
• 1 med. yellow onion, chopped
• salt and pepper to taste

Details

Servings 6
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Heat oil in a large stock pot on medium heat. Add onions, potatoes, garlic, mushrooms, salt and pepper. Cook until onion is soft.

Add lentils, water (or broth) and the remaining spices.

Trim leaves of collard greens, discarding the stems.

Cut greens into thin pieces and add to soup. Bring to a boil, reduce heat to medium low, cover and let simmer for 45 -60 minutes, or until lentils are cooked to your liking.

Serve hot.