Lentil and Collard Soup

The night before, begin soaking your grains in a pot with 3 cups of water.

When you are ready to cook, heat the pot of grains over medium heat. Simmer for 5 min, then turn off the heat, cover, and let rest.

In a separate, large pot, heat 1-4 tablespoons of oil (enough to coat the bottom of the pot) over medium heat.

Add the onion, carrot, celery, and garlic sliced garlic. Cook until fragrant (about 3-5 minutes).

Add the broth, 4 cups of water, and bring to a boil.

Add the lentils, and let simmer for 10 minutes.

After 10 minutes, reduce the heat to low, cover, and cook for another 30 minutes. After the lentils have cooked for 30 minutes, add the cumin, black pepper, and the grains . Cover and cook for 20 minutes.

Rinse and dry the pot the grains were soaked in, and set it aside to use later.

15 minutes after adding the grains, use the pot they were soaked in to heat ¼ cup olive oil over medium heat for about 1 minute.

Add the finely chopped garlic and cook for 30 seconds.

Add the chili flakes and cook for another 3 minutes.

Add the tarragon and cook for another minute.

Add the tomato paste and stir for 30 seconds.

Once it has finished cooking, pour this sauce into the soup, add your greens, and boil for a further 4 minutes.

Transfer to bowls and serve.