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READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté onion, garlic and carrots in 3 tablespoons olive oil for about 5 minutes, stirring often.
  2. Add cumin, curry powder, chili and thyme, stir and cook for 30 seconds until fragrant.
  3. Add chopped tomatoes and cook for a few more minutes, stirring often, in order to enhance the flavor.
  4. Add lentils, water and crumbled vegetable cube. Bring the soup to a boil, then reduce heat and simmer for 5 minutes.
  5. Transfer 2 cups of the soup to a blender and purée until smooth. Pour the puréed soup back into the pot.
  6. Stir in collard greens and cook the soup over low heat for 15 minutes or until the greens have softened to your liking.
  7. Remove the pot from the heat and stir in the lemon juice, remaining olive oil and season with salt and pepper.
  8. Easy tip: if you have any leftovers (which I sincerely doubt), they will keep for about 4 days in the refrigerator, or can be frozen for several months.

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