​​Vegetarian Collard Green Soup

Eathealthyeathappy.com
Yields 14 cups (serves 2-4 people)
Ingredients

• 1 Tbs olive oil
  
• 2 tsp smoked paprika
  
• 1 tsp chili powder
  
• 1 tsp cumin
  
• pinch red pepper flakes
  
• 1 onion, chopped
  
• 3 large carrots, sliced
  
• 3 stalks celery, chopped
  
• 6 cups packed collard greens, stems removed
  
• 10 cups water
  
• 15 oz diced tomatoes
  
• 6 oz tomato paste
  
• 2 Tbs tamari or soy sauce
  
• 2 Tbs lemon juice
  
• 1 Tbs salt-free herb seasoning  (or fresh herbs of your choice)
  
• 1 Tbs sugar/sweetener, your choice
  
• 1 tsp roasted garlic granules or garlic powder
  
• 1/2 tsp salt
  
• fresh black pepper to taste
  
• 1 cup dried lentils
  
• 1/4 cup uncooked quinoa​
  

Preparation

1. Prep the veggies and greens.
   
2. Add the oil to a large, lidded cooking pot.
   
3. Add the paprika, chili powder, cumin and red pepper flakes.
   
4. Raise the heat to medium.
   
5. Add the onion, carrots and celery. Saute about 10 minutes.
   
6. Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, sweetener, garlic granules, salt, pepper and lentils. Stir to combine.
   
7. Stir in the collard greens.
   
8. Raise the heat to medium high. Bring to a boil.
   
9. Cover and turn the heat down to a simmer.
   
10. Simmer for 30 minutes, stirring occasionally.
    
11. Stir in the quinoa.
    
12. Simmer another 15-20 minutes