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Lemony Lentil Soup with Collards
Ingredients
  • 1 cup dried brown lentils
  • 8 cups water, divided
  • ¼ cup extra-virgin olive oil
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 3 cloves garlic, chopped
  • 1 teaspoon ground coriander
  • 6 cups chopped collard greens
  • ¾ cup chopped fresh cilantro
  • 1 pound small yellow potatoes, quartered
  • Juice of 1 lemon, plus wedges for serving
Steps
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