Lemony Lentil Soup with Collards
Ingredients
- 1 cup dried brown lentils
- 8 cups water, divided
- ¼ cup extra-virgin olive oil
- 2 medium onions, diced
- 2 medium carrots, diced
- 1 teaspoon salt, divided
- ¼ teaspoon ground pepper
- 3 cloves garlic, chopped
- 1 teaspoon ground coriander
- 6 cups chopped collard greens
- ¾ cup chopped fresh cilantro
- 1 pound small yellow potatoes, quartered
- Juice of 1 lemon, plus wedges for serving
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