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Ingredients
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4 tablespoons
olive oil
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1
medium onion, chopped
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2
carrots, peeled and diced
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4
garlic cloves, minced
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2 teaspoons
ground cumin
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1 teaspoon
ground coriander
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1 teaspoon
curry powder
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1/2 teaspoon
dried thyme
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1
28-ounce can of diced tomatoes
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1
540-gram can of lentils, rinsed and drained
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4 cups
low-sodium vegetable broth
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2 cups
water
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1 teaspoon
salt
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1 teaspoon
freshly ground black pepper
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1 teaspoon
red pepper flakes
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1 cup
chopped fresh collard greens
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juice of 1/2 lemon
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1 dash
Tabasco
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1 tablespoon
vegan parmesan cheese
Directions
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Heat oil in a large heave-duty pot over medium high heat. Add the onions and carrots. Cook until the onions are translucent, about 5 minutes.
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Add garlic, cumin, coriander, curry powder and thyme. Cook and stir for another minute.
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Add tomatoes with the juice and cook for a few more minutes.
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Stir in lentils, broth and water. Add salt, black pepper and red pepper flakes. Bring the mixture to a boil on high heat. Cover the pot and simmer over low heat for 20 minutes.
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Add the chopped collard greens and cook for another 5 minutes, until vegetable is just softened.
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Serve immediately with a squeeze of lemon juice, Tabasco and vegan Parmesan, if desired.
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