October 1, 2010

Lentil and Collard Green Soup




4 strips of bacon

1 medium onion, chopped

2 large carrots, chopped

1 medium zucchini or yellow squash, chopped

2  ribs of celery, chopped

1 clove garlic, finely minced

2 cups green lentils

8 cups reduced sodium chicken stock or broth

1Tbs dried thyme

1Tbs dried oregano

1 bunch collard greens, thoroughly washed and chopped

pepper and salt

parmesan cheese, grated


In a large kettle or stock pot, cook bacon over medium high heat until brown and starting to crisp.  Remove bacon to a paper towel.

Add vegetables, garlic and herbs to pot.  Cook in bacon fat until vegetables are softened, 7-10 minutes. 


Add broth and lentils to pot.  Bring to a boil and then reduce heat to low.  Cover with lid ajar.  Cook 30 minutes.

Stir in greens. Add salt and pepper to taste.  Cook an additional 15-20 minutes until lentils are tender.  Serve with parmesan and crumbled bacon sprinkled over the top.


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