Ingredients
- 1 T. olive oil
- 1 sm. onion, diced
- 5-6 cloves of garlic, minced
- 1/3 c. French lentils
- 1 med. sweet potato, peeled and diced
- 5 c. low-sodium vegetable stock
- 4-5 c. collard greens, chopped
- juice of 1/2 a lemon
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Instructions
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onions and sauté until soft. Add garlic and sauté until fragrant. Stir in lentils and sweet potato.
- Add stock and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the sweet potatoes and lentils are soft, about 15 minutes.
- Add greens and lemon juice; adjust seasoning to taste, and serve hot.