Rainy Day Collards And Lentil Soup - cooking recipe

Ingredients

2 slices center-cut bacon or 2 tablespoons olive oil
1 onion, dice
1 small red bell pepper, diced
1 small carrot, diced
1 celery rib
3 -5 garlic cloves, minced
1 1/2 lbs collard greens, stems removed and rough chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1 lb crushed tomatoes
8 cups vegetable broth
1/4 teaspoon chili powder, more if you like it hot
1/2 - 1 teaspoon cumin
1 bay leaf
1/4 cup fresh basil, chopped
1 teaspoon dried parsley
1 teaspoon dried oregano
1 cup dried brown lentils or 1 cup green lentil, picked over and rinsed
Optional Garnish
balsamic vinegar or mirin
fresh basil

Preparation

In a large pot heat olive oil over medium heat or if using fry bacon till crisp. Set bacon a side.
In the oil or bacon fat saute the onions, red pepper, carrots, celery and garlic till tender about 8 minutes. Adding more olive oil if needed.
Add the collards they will fill the pot but cook down a lot.Season with salt and pepper.
Top with the remaining ingredients. Bring to a boil then simmer for 50 minutes.
Taste to adjust seasonings.
Crumble the bacon if using.
Garnish the soup with one or all , a drizzle of vinegar, olive oil, bacon bits and fresh basil.
Oh! be sure to remove the bay leaf before enjoying.