How to make it

  • Saute, on medium high heat, onion and garlic in olive oil until onion is soft and lightly browned.
  • Take two of the stock cubes and crumble on to onions. Stir until dissolved, to flavor onions and garlic.
  • Add water and remaining stock cubes.
  • (If using broth in place of stock cubes, don't worry about flavoring the onions and garlic; your own broth will have plenty of flavor for everything.)
  • Rinse lentils, ensuring that all dirt and stones are removed and add to soup.
  • Add washed collard greens or spinach. Cook for approximately half an hour to 45 minutes until lentils are fully cooked and greens are wilted.
  • Add chopped tomatoes, and heat through, about 10 munites.

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