I made this soup in the pressure cooker, but you can make it in a regular pot if you prefer.
Kari's Lentil Soup with Collard Greens
1 cup brown lentils, rinsed well
1 cup chopped onion
2 ribs celery w/leaves, chopped
1 cup chopped carrots
4 cloves garlic, minced
1 Tbsp Mirin
3/4 tsp thyme
1/2 tsp basil
1 tsp parsley flakes
1/2 tsp smoked paprika
1 bay leaf
few twists fresh ground black pepper
2 Rapunzel vegetable bouillon cubes (no salt added)
2 Tbsp double concentrate tomato paste
6 cups water
14 oz can collard greens (no salt)
1/2 tsp salt, or to taste
Chop and add veggies as you go. In pressure cooker, saute onion, celery, carrot, and garlic. Add water as necessary to prevent burning.
When vegetables are richly colored and softened, add mirin to deglaze pan.
Add thyme, basil, parsley flakes, paprika, cayenne, black pepper, bay leaf, bouillon cubes, and tomato paste. Cook and stir a minute or so, then add water. Bring to a boil, cover, and bring pan to pressure. Cook 5 minutes at pressure.
Use quick release method to bring down pressure. Add collard greens; bring soup to a high simmer and cook 10 minutes or until lentils are as soft as desired. Add salt to taste.