Seasonal Soup

As the weather gets cooler, my thoughts always turn to soup. The week’s CSA offerings were my inspiration for this soup that both looks and tastes good.

Red Lentil-Collard Soup with Lemon

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 leek, chopped (white part only)
1/2 pound collard greens, coarsely chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of one lemon

In a large pot, heat the olive oil over high heat until hot and shimmering. Add onion, garlic, jalapeño pepper, and leek and saute about 4 minutes.

Stir in collard greens, tomato paste, cumin, salt, and pepper and saute for another 3 minutes.

Add broth, water, red lentils, and carrot. Bring to a boil, then cover and turn down to low. Simmer 30 minutes or until lentils are soft.

Optionally blend the resulting soup, leaving some chunkiness.

Add lemon juice and serve.

You will LOVE this soup!