Verde Lentil & Kale Soup

• 3 tablespoons extra virgin olive oil
• 1 large sweet onion
• 2 teaspoons salt, divided
• 2 teaspoons black pepper, divided
• 1 teaspoon turmeric
• 5 cups water, divided
• 1 1/4 cups french green lentils
• 2 medium yukon gold potato's, cut into 1/4 inch cubes
• 3 cups Kale, trimmed and chopped
• 2 cups mustard greens, trimmed and chopped
• 2 scallions,chopped-white and part of green
• 1 medium broccoli crown, trimmed and chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh curly parsley, chopped
• 1 tablespoon fresh thyme, leaves removed from woody stems
• 1 tablespoon fresh lime juice

1. In a large 6 quart cast iron pot, heat 3 tablespoons of olive oil, add onions, 1 teaspoon salt, 1 teaspoon black pepper and turmeric, stirring for 12-15 minutes until onions turn translucent and start to brown.
2. Add lentils and stir; pour water over lentils, bring to boil, then reduce heat down to a simmer cover and cook for 20 minutes.
3. Meanwhile trim and chop the kale, mustard greens and scallions.
4. Cut the potato and set all aside.
5. When the lentils have cooked, stir in the kale, mustard greens, potato and scallions. Add remaining cup water, stir and add remaining salt and pepper.
6. Return to simmer, cover and cook for 15 minutes.
7. Stir in broccoli, cilantro, parsley, and thyme. Stir and cook for 10 minutes.
8. Turn off heat and stir in fresh lime juice.

extra virgin olive oil, sweet onion, salt, black pepper, turmeric, water, s, mustard greens, scallions, broccoli crown, fresh cilantro, fresh curly parsley, fresh thyme, lime juice

Taken from food52.com/recipes/26373-verde-lentil-kale-soup (may not work)