Rainy Day Collards And Lentil Soup

• 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

1. In a large pot heat olive oil over medium heat or if using fry bacon till crisp. Set bacon a side.
2. 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.
3. Add the collards they will fill the pot but cook down a lot.Season with salt and pepper.
4. Top with the remaining ingredients. Bring to a boil then simmer for 50 minutes.
5. Taste to adjust seasonings.
6. Crumble the bacon if using.
7. Garnish the soup with one or all , a drizzle of vinegar, olive oil, bacon bits and fresh basil.
8. Oh! be sure to remove the bay leaf before enjoying.

center, onion, red bell pepper, carrot, celery, garlic, collard greens, salt, black pepper, tomatoes, vegetable broth, chili powder, cumin, bay leaf, fresh basil, parsley, oregano, brown lentils, balsamic vinegar, fresh basil

Taken from www.food.com/recipe/rainy-day-collards-and-lentil-soup-468437 (may not work)