Rainy Day Collards And Lentil Soup Recipes

RAINY DAY COLLARDS AND LENTIL SOUP

Steps:

• In a large pot heat olive oil over medium heat or if using fry bacon till crisp. Set bacon a side.
• In the oil or bacon fat saute the onions, red pepper, carrots, celery and garlic till tender about 8 minutes. Adding more olive oil if needed.
• Add the collards they will fill the pot but cook down a lot.Season with salt and pepper.
• Top with the remaining ingredients. Bring to a boil then simmer for 50 minutes.
• Taste to adjust seasonings.
• Crumble the bacon if using.
• Garnish the soup with one or all , a drizzle of vinegar, olive oil, bacon bits and fresh basil.
• Oh! be sure to remove the bay leaf before enjoying.

NORTH AFRICAN LENTIL SOUP

Steps:

• Rinse lentils several times in cold water, setting aside to drain.
• Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
• Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
• Add carrots, celery, and turnip, cooking 10 minutes over low heat.
• Add lentils, broth, tomatoes, and parsley.
• Season to taste with salt and pepper.
• Bring to a boil, then reduce heat and cover.
• Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
• Add lemon juice just before serving.

POTATO, LENTIL AND COLLARD GREEN SOUP

Steps:

• 1. Heat oil in a large stock pot on medium heat. Add onion, potatoes, garlic, mushrooms, salt and pepper. Cook until onion is soft. Add water, lentils and the remaining spices. Trim leaves of collard greens, discarding the stems. Cut greens into thin pieces and add to soup. Bring to a boil, reduce heat to medium low, cover and let simmer for 45-60 minutes, or until lentils are cooked to your liking. Serve hot. Serves 6-8