Greek Lentil and Collard Green Soup
What Started it all:
Eggs, Collard greens, lentils, instant pot
This Greek-inspired lentil and collard green soup is a wholesome and nutritious dish that’s perfect for bringing the family together. It’s packed with fresh, seasonal ingredients and is a great way to promote healthy eating.
Ingredients
- 4 eggs
- 1 bunch of collard greens, chopped
- 1 cup of lentils
- 4 cups of water
- Salt and pepper to taste
- Olive oil
- Lemon wedges for serving
Instructions
- Rinse the lentils under cold water and drain.
- In the instant pot, heat a drizzle of olive oil using the sauté function.
- Add the chopped collard greens to the pot and sauté for a few minutes until they start to wilt.
- Stir in the rinsed lentils and season with salt and pepper.
- Pour in the water and give everything a good stir.
- Lock the lid in place and set the instant pot to cook at high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick pressure release.
- While the soup is cooking, bring a separate pot of water to a gentle boil and cook the eggs to your desired doneness.
- Once the soup is ready, ladle it into bowls and top each serving with a boiled egg.
- Serve the soup with a wedge of lemon for squeezing over the top.