This recipe was the result of being pretty much out of groceries and low on time one night. We looked through the pantry and freezer to see what we could throw together into a big pot for soup, and it turned out pretty well (and it’s vitamin-packed).
The bitterness of the collards plays off of the garlic, salt, and spices very well, and the lentils add protein, so it’s more filling than you might imagine.
Prep time: 5 minutes
Cook time: 40-50 minutes
Makes about 12 servings
- 1-lb bag of lentils
- 4 garlic cloves, crushed or diced
- 2 Ã‚Â 16-oz bags frozen collards
- 1 bag frozen mixed vegetables (peas, lima beans, carrots, etc)
- 8 cups of water
- 4 beef or chicken bouillon cubes, your choice
- 2 tablespoons of dried parsley
- 2 yellow or red onions, chopped
- Pepper to taste
- Soy sauce to taste
- Sweet garlic chili paste to taste (Thai Kitchen Chili Sauce with Garlic is good)
- Tabasco (optional, can be used in place of the chili sauce)
- Combine the water, bouillon cubes, and lentils in a stock pot and begin to heat them up.
- Once it starts to bubble, throw in the onion and garlic.
- Once it starts bubbling again, add the collards.
- Again, wait for the water to boil. Add the mixed vegetables. Reduce to a simmer for 15-25 minutes or until collard greens and lentils are tender.
- Add pepper and parsley. Simmer for another five minutes. Serve with soy sauce and chili paste (or Tabasco) to taste.
Photo credit: beccaplusmolly