Spiced Lentil Soup with Collard Greens
1 cup green lentils, uncooked
2 cloves of garlic, minced
1 cup diced carrots
1 15-oz can diced tomatoes, including the juice
2 bay leaves
1 tsp onion powder
1 Tbs Baharat spice mixture (allspice, black pepper, nutmeg, cinnamon, coriander and cloves)
3 large collard green leaves, tough stems removed
1/2 tsp salt (or more to taste)
Cut the collard greens into thin strips/ribbons, about 2-3 inches long. Set aside.
Place lentils into a large pot and cover with 7 cups of hot water. Add carrots and diced tomatoes. Bring to a boil. Add minced garlic, bay leaves, onion powder and Baharat spices. Reduce heat to low, cover and simmer 30 minutes. Add collard greens and cook another 20 minutes, or until lentils are tender. Remove bay leaves. Season with salt to taste.