Savory Lentil Soup
With support from the United States Department of Agriculture (USDA), RCFB has served nearly 5,400 pounds of lentils to guests this month!
¼ cup extra virgin olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
28 ounces diced tomatoes, drained
1 cup brown or green lentils, rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed
1 medium lemon