This delicious, hearty soup is nutritious and has a bright, fresh taste from the lemon juice. I really enjoy the strong citrus flavor - my husband said it was overpowering, so if you think you might have an issue with it, add a little at first and more if you'd like.
I used green lentils and a Yukon gold potato; feel free to experiment.
Citrus Lentil Soup with Collard Greens
- 1 onion
- 2 small or 1 large carrots
- 1 medium potato
- 1 jalapeno
- 1 bunch collard greens
- 1 cup lentils
- 6 cups vegetable stock
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cloves garlic
- 1/4-1/3 cup lemon juice
- olive oil
- sea salt and ground black pepper
Meanwhile, chop the potato into small cubes and place in a small pan with enough water to cover. Heat to boiling and cook until the potato is tender, about fifteen minutes. Drain when finished.
Remove the stem, seeds and rib from the jalapeno and mince. Remove the stems from the collard greens and chop the leaves into small pieces. After the lentils have been cooking for ten minutes, stir in the collard greens, cumin, cinnamon, garlic and jalapeno. Put the lid back on and simmer until the lentils and greens are tender, another fifteen to twenty minutes.
When finished, remove from heat and stir in the potato and lemon juice. Season to taste with salt and pepper, and let sit for about ten minutes before eating.