Fat-Busting Vegetarian Collard Greens Soup

• Vegetarian

• Produce

  • 3 Carrots, large
  • 3 stalks Celery
  • 6 cup Collard greens, packed
  • 1 tsp Garlic granules, roasted
  • 1 cup Lentils, dried
  • 1 Onion
  • 1 15 oz. can Tomatoes, no-salt added

• Canned Goods

  • 1 6 oz. can Tomato paste, no salt added

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Lower sodium tamari or soy sauce

• Pasta & Grains

  • 1/4 cup Quinoa

• Baking & Spices

  • 1 tbsp Agave or your favorite sweetener
  • 1 Black pepper, fresh
  • 1 tsp Chili powder
  • 2 tsp Paprika, smoked
  • 1 pinch Red pepper flakes
  • 1/2 tsp Salt
  • 1 tbsp Salt-free herb seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 10 cup Water

Found on eathealthyeathappy.com

Description

Ingredients

• 1 Tbs olive oil
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• pinch red pepper flakes
• 1 onion, chopped
• 3 large carrots, sliced
• 3 stalks celery, chopped
• 10 c water
• 15 oz. can no salt added diced tomatoes
• 6 oz. can no salt added tomato paste
• 2 Tbs lower sodium tamari or soy sauce
• 2 Tbs lemon juice
• 1 Tbs salt-free herb seasoning
• 1 Tbs agave or your favorite sweetener
• 1 tsp roasted garlic granules
• 1/2 tsp salt
• fresh black pepper to taste
• 1 c dried lentils
• 6 c packed collard greens, stems removed
• 1/4 c quinoa

Directions

• Prep the veggies and greens.
• Add the oil to a large, lidded cooking pot.
• Add the paprika, chili powder, cumin and red pepper flakes.
• Raise the heat to medium.
• Add the onion, carrots and celery. Saute about 10 minutes.
• Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, agave, garlic granules, salt, pepper and lentils. Stir to combine.
• Stir in the collard greens.
• Raise the heat to medium high. Bring to a boil.
• Cover and turn the heat down to a simmer.
• Simmer for 30 minutes, stirring occasionally.
• Stir in the quinoa.
• Simmer for 15-20 minutes.