Ingredients:
Olive oil - 2 tbsp.
Onions - 1 large (diced)
Celery - 1 cup (diced without the leaves)
Garlic - 4 cloves (crushed)
Vegetable stock - 7-8 cups
Lentils - 1 cup (red, green or brown - washed and soaked overnight)
Tomatoes - 430 g. (roasted, peeled and cubed)
Bay leaves - 2
Dry thyme - 1/4 tsp.
Black pepper - 1/4 tsp.
Salt - to taste
Pepper - to taste
Collard greens - 2 cups (roughly chopped)
Chili powder - a pinch
Method of Preparation:
Heat a large pot over medium-high heat, pour olive oil, and fry the onion, celery, and carrots for 6-7 minutes.
When the onions become transparent, add garlic and fry for 1-2 minutes.
Add the lentils, tomatoes, bay leaves, thyme, chili, salt, and black pepper and stir well.
Bring the contents of the pot to a boil, lower the flame and cook for 25-30 minutes until the lentils soften.
Add the collard greens and cook for another 5 minutes.
Serve hot and garnish with Parmesan cheese.