Heat 1 tablespoon olive oil in a stockpot or large saucepan over
medium heat. Add the onion and cook until translucent, 3-4
minutes. Add the lentils and stir to coat with the oil. Cook for 2
minutes. Add the vegetable broth plus 2 cups water. Bring the
mixture to a boil over high heat, then reduce to low and simmer
for 20 minutes, until the lentils begin to break apart. Meanwhile,
in a large saucepan, heat the remaining 1 tablespoon olive oil
over medium heat. Add the garlic and the collards, stir well, then
cover and cook until the greens are wilted, about 8 minutes.
When the letils are cooked, stir in the collards and garlic, the
cumin and cinnamon. Season to tast with salt. Simmer for 10
minutes. Before serving, stir in the lemon juice and cilantro.
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