Ingredients
The following ingredients have 16 Servings
- 1 pound green lentils
- 2 onions (chopped (about 3 cups))
- 2 leeks (chopped (about 2 cups))
- 6 cloves of chopped garlic
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 8 stalks of chopped celery (about 3 cups)
- 6 carrots (chopped (about 3 cups))
- 1 bunch of collard greens (stemmed and cut into ribbons)
- 4 cups chicken stock (use veggie broth to keep recipe 100% vegan)
- 8 cups water
- 1/4 cup tomato paste
- 2 tablespoons sherry vinegar
- Salt and pepper to taste
Instruction
- In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 20 minutes or until the vegetables are translucent and very tender.
- Add the celery, carrots and collards and sauté for 10 more minutes.
- Add the chicken stock, water, tomato paste, and lentils. Cover and bring to a boil.
- Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy!
