Lentil And Green Collard Soup
2 cups (14 oz./440 g) brown lentils
2 Tbs. olive oil
1 yellow onion, chopped
10 mini carrot, peeled and chopped
2 garlic clove, pressed or minced
6cups low-sodium vegetable broth
2 tbsp tomato paste
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp cellery seed
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 oz. (125 g) collard greens
Pick over the lentils and discard any stones or grit. Rinse in a colander under cold running water and drain thoroughly.
In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the carrot and cook, stirring, until softened, about 3 minutes more. Add the garlic and cook, stirring, until fragrant but not browned, about 30 seconds.
Stir in the broth, lentils, tomato paste , paprika, cumin,cellery seed, salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer gently until the lentils are very tender, about 20 minutes. Chop the collard greens coarsely and stir into the soup. Cook, uncovered, just until the collards wilts, about 1 minute. Ladle the soup into bowls and serve immediately.