Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 cup dried lentils brown

1 lb red potatoes 

4 cups low-sodium vegetable broth

2 cups water

2 cups chopped collard greens

1 teaspoon dried thyme

1 teaspoon dried coriander 

1/2c cilantro

Salt and pepper to taste

Fresh lemon juice 

Directions:

Rinse the lentils under cold water and set them aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.

Add the lentils and potatoes to the pot and stir to combine with the vegetables.

Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.

Stir in the chopped collard greens

Add the dried thyme, coriander, and cilantro. 

Cook for an additional 5 minutes, until the collards are wilted.

Season the soup with fresh lemon juice, salt, and pepper to taste. 

Serve hot