Lentil and Green Collard Soup

Ingredients and Weight:

• 1 pound green lentils, rinsed and picked over
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 ham bone (optional)
• 1 pound green collard greens, washed and chopped
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the lentils, ham bone (if using), chicken broth, thyme, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Add the green collard greens and cook for an additional 30 minutes, or until the lentils are tender and the collard greens are wilted.
7. Remove the ham bone (if using) and discard.
8. Serve hot with crusty bread or crackers.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 5g
• Carbohydrates: 40g
• Protein: 15g

Dish Characteristics:

• Savory, hearty, and flavorful
• Rich in protein, fiber, and vitamins
• Ideal for a cold winter day or a light meal

User Comments:

• "This soup is so delicious and comforting. I love the combination of lentils and green collard greens."
• "I used vegetable broth instead of chicken broth and it was still amazing."
• "I added a dash of cayenne pepper for a little extra heat."
• "I topped my soup with crumbled bacon and it was the perfect finishing touch."
• "This is a great make-ahead meal. I made it on Sunday and reheated it all week for lunch."

Special Precautions and Tips:

• Be sure to rinse and pick over the lentils before using to remove any dirt or debris.
• If you don't have a ham bone, you can add 1/4 pound of chopped bacon or ham to the soup for extra flavor.
• You can also add other vegetables to the soup, such as potatoes, zucchini, or bell peppers.
• If you want a thicker soup, you can mash some of the lentils with a fork or potato masher.
• Serve the soup with a side of crusty bread or crackers for dipping.