Receta Red Lentil Soup with Collards
I admit that I’m a carnivore from way back. I’ve been a serious meat eater for most of my life, and I’ve always justified my meat-loving ways by thinking that my body requires animal protein. However, I’m turning over a new leaf in 2015, and rethinking the types of protein that I consume. Now I’m not saying that I’m giving up meat (I don’t think that’ll ever happen), but there are so many other great sources of protein that are satisfying and delicious.
I’ve been on a little bit of a cashew binge the last few weeks, enjoying the nut form of protein. I’m snacking on nuts and seeds and introducing more beans into our everyday meals. My local farmer’s market stocks shelves and shelves of every kind of dried beans you can imagine, so last weekend I grabbed some organic red lentils in hopes of making a hearty soup.
I learned something new today. Have you ever heard of a pulse? And I’m not talking about the kind that you feel in your wrist. Lentils are a type of pulse. According to Wikipedia, a pulse, sometimes referred to as a “grain legume”, yields from one to twelve seeds of variable size, shape, and color within a pod. Dry beans such as pinto beans, kidney beans, navy beans, dry peas, and lentils all fall into this category of legumes. Who knew?
This lentil soup that I’m featuring today is completely vegetarian and gluten free. Onions, carrots, celery, tomatoes, and vegetable stock form the base of this soup, and I seasoned it with cumin, coriander, and turmeric. Being the southern boy that I am, I threw in some collards for color, texture, and extra nutrition.
This hearty and filling soup makes a completely satisfying meal with no meat required.
Red Lentil Soup with Collards
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 28-ounce can diced tomatoes
- 8 cups low-sodium vegetable broth
- 2 cups water
- 2 cups red lentils
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 1 1/2 teaspoons turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chopped collardsInstructions
1. Heat olive oil in a large Dutch oven or soup pot over medium high heat. Saute carrots, celery, and onion for 4 to 5 minutes. Add garlic and continue sauteing for 4 to 5 minutes until vegetables are tender.
2. Add tomatoes, stock, water, lentils, cumin, coriander, turmeric, salt, and pepper. Bring to boil, reduce heat, cover and simmer for 25 minutes until lentils are tender. Add collards and continue simmering for 5 minutes. Remove from heat and adjust salt and pepper to taste. Serve immediately.2.5
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I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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