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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I could eat this gorgeous soup every day! Ingredients:
3 cloves garlic, minced |
1 onion, chopped |
organic olive oil |
6 cubes vegan vegetable stock cubes, divided - or 12 cups of your own veggie broth |
12 cups water (omit if using broth) |
1 small bag of lentils |
1/2 large bag of collard greens, or a whole bag of baby spinach |
4 whole ripe tomatoes - skinned, seeded and chopped |
Directions:
1. Saute, on medium high heat, onion and garlic in olive oil until onion is soft and lightly browned.
2. Take two of the stock cubes and crumble on to onions. Stir until dissolved, to flavor onions and garlic.
3. Add water and remaining stock cubes.
4. (If using broth in place of stock cubes, don't worry about flavoring the onions and garlic; your own broth will have plenty of flavor for everything.)
5. Rinse lentils, ensuring that all dirt and stones are removed and add to soup.
6. Add washed collard greens or spinach. Cook for approximately half an hour to 45 minutes until lentils are fully cooked and greens are wilted.
7. Add chopped tomatoes, and heat through, about 10 munites.
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