Can we talk about how excited I am for cold weather? Now, I am not good in cold weather. If I have to stand outside in the cold? I’m done. I will whine and complain and probably steal your jacket. But when I’m inside and only have to go outside to check the mail? I love it. And that’s exactly how it was this past weekend. I only opened the door to let the dog out and the cold was fantastic for those 30 seconds.

Having a good soup on the stove really helps with the cold enjoyment too. I made this because I had some collards that needed to be used and didn’t plan on blogging it, but I ended up loving it so much that I had to share.

This is my favorite kind of soup. I love pea/bean soups that get thick and creamy just from the peas/beans breaking down. This one is especially good because it has a ton of cumin, which is my favorite spice, and a bit of cinnamon, which was unexpected but really worked. Right before serving, you stir in some fresh lemon juice and that just takes it over the top.

I typically hate leftovers but I ate this 4 times and could’ve kept going if I didn’t run out of soup!

One year ago: Pumpkin Monkey Bread with Maple Glaze
Two years ago: Brie & Brisket Quesadilla

Lentil and Collard Soup
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon salt
  • 1 cup dry red lentils rinsed and picked over
  • 6 cups water
  • 2 tablespoons olive oil
  • 1 bunch collard greens rinsed, stemmed, and roughly chopped
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1/3 cup fresh lemon juice
  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion, garlic and salt; cook until the onion softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat; turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin and cinnamon; allow to simmer 10 more minutes. Stir in lemon juice before serving.



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