Lentil, Barley & Collard Greens Soup

Makes about 6–8 servings

Ingredients

• 1–2 tablespoons olive oil
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 yellow bell pepper, diced
• 1 cup brown lentils, rinsed
• ¾ cup pearl barley, rinsed
• 1 (15-ounce) can diced tomatoes, with juices
• 7–8 cups water
• Better Than Bouillon vegetable base, enough for the amount of water you’re using
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon dried rosemary, crushed
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 2 bay leaves
• ¼–½ teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional
• 3–4 cups chopped collard greens, tough stems removed
• Salt to taste
• 1–2 tablespoons lemon juice or red wine vinegar, to finish

Directions

1. Heat the olive oil in a large soup pot. Sauté the onion, celery, carrot and yellow pepper for about 7–8 minutes, until beginning to soften.
2. Add the garlic, thyme, oregano, rosemary, smoked paprika, cumin and red pepper flakes. Cook for about 30–60 seconds.
3. Add the lentils, barley, tomatoes, water, Better Than Bouillon, bay leaves and black pepper.
4. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for about 35 minutes, stirring occasionally.
5. Add the chopped collards and continue simmering for another 15–20 minutes, until the barley and lentils are tender and the collards are cooked.
6. The barley will absorb quite a bit of liquid, so add another cup or two of water if it gets thicker than you want.
7. Remove the bay leaves. Taste and adjust the salt, pepper and bouillon. Stir in 1 tablespoon lemon juice or red wine vinegar, taste, and add more if needed.
8. Add a drizzle of good olive oil and plenty of freshly ground black pepper in each bowl. The acid at the end is important too—it will really brighten the lentils, barley, tomatoes and collards.