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In a medium sized microwave safe bowl add the dry ingredients from the packet of Urbane Grain to 12 oz. of water and stir to combine.
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Microwave mixture on high for 15 minutes.
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Meanwhile, add the carrots to a large food processor and process until finely chopped (about the size of a pea).
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Scrape the processed carrots into a large stock/soup pot.
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Add the celery to the same large food processor and process until finely chopped (about the size of a pea).
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Scrape the processed celery into the large stock/soup pot (with the carrots).
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Add the onion to a large food processor and process until finely chopped (about the size of a pea).
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Scrape the processed onion into the large stock/soup pot (with the carrots and celery).
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Place the large pot containing the vegetables on a burner, on the stove top, over medium high heat.
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Sweat vegetables (about 10 minutes) until they become soft.
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Add the collard greens and sweat vegetables for about 5 more minutes.
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Add the vegetable broth, hot chili beans, dry lentils, 4 more cups water, the Pilpelchuma, and the garlic powder.
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Stir to combine and bring soup to a simmer over medium low heat.
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Simmer for about 10 minutes then add the grain mixture that you microwaved earlier.
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Simmer for 10 to 20 more minutes (until lentils are soft).
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Add salt and pepper to taste.
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Ladle into bowls and EAT!!!
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Note: If you can’t find the specific Urbane Grain Blend used in this recipe another 4oz. packet of herbed blended grain (any brand) should work fine.