Italian Lentil Soup

Red lentils are the star of this soup but can easily be substituted with quinoa.
Pick your pleasure.

2 tbsp extra-virgin olive oil

2 tbsp salted butter

1 medium onion, peeled and diced

3 large carrots, peeled and diced

4 stalks celery (including the leaves), diced

3 cloves garlic, peeled and minced

3/4 cup dried red lentils

2 cups canned diced tomatoes

5 cups chicken stock

2 cups water

2 bay leaves

1 tsp freshly cracked pepper

1/2 tsp dried thyme

Pinch of red pepper flakes (optional)

2 cups chopped collard greens (or spinach)

1 handful freshly chopped parsley

Freshly grated Parmesan (to garnish)

Heat the oil and butter in a large Dutch oven or stockpot over medium-high heat. Add the onions, carrots, celery and garlic, and reduce the heat to medium. Cook for 5 minutes, stirring occasionally. Add the garlic and lentils, and stir again.

Next, add the diced tomatoes, chicken stock, water, bay leaves, black pepper, thyme and pepper flakes. Add the lid, reduce the heat to low and let simmer for 1 hour, stirring occasionally. Stir in the collard greens and chopped parsley. Cook covered for 10 more minutes. Taste, and adjust the salt and pepper to your liking. Remove the bay leaves, and serve the soup with a thick slice of grilled bread and a fresh grating of Parmesan