Step 1

Heat oil in a large stockpot over medium-high heat.  Add onion, carrots and celery, and saute for 6-7 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and saute for an additional 1-2 minutes until fragrant, stirring occasionally.

Step 2

Add the stock, lentils, tomatoes, bay leaves, thyme, black pepper, and crushed pepper, and stir to combine.  Continue cooking until the mixture reaches a simmer.

Step 3

Reduce heat to medium-low and cover the pot partially with the lid.  Keeping the soup at a low simmer, continue cooking for about 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.

Step 4

Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.

Step 5

Taste, and season with additional salt and pepper if needed.  Remove the bay leaves.

Step 6

Serve warm, garnished with optional toppings if desired.

Step 7

This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.

Step 8

Add the first 12 ingredients (through the red pepper) to a large 6-quart slow cooker, and stir to combine.  Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.

Step 9

Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.

Step 10

Taste, and season with additional salt and pepper if needed.  Remove the bay leaves.

Step 11

Serve warm, garnished with optional toppings if desired.

Step 12

This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.