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Thai-Inspired Collard and Green Lentil Soup


1 tbsp (15 mL) olive oil
½ red onion, finely chopped (about ½ cup)
2 cloves garlic, finely chopped
1 tsp (5 mL) fresh minced ginger
¾ cup (180 mL) green lentils
3 cups (750 mL) chicken stock
1 cup (250 mL) water
1 cup (250 mL) coconut milk (stirred)
1 tbsp (15 mL) fresh lime juice
1 tsp (5 mL) ground turmeric
1 tsp (5 mL) ground cumin
½ tsp (2.5 ml) allspice
1 ½ cups (375 mL) thinly sliced collard green leaves
(Optional) 1 tbsp (15 mL) cornstarch (or arrowroot powder)
Salt and freshly ground pepper, to taste
Lime wedges
Thinly sliced small long red pepper (sweet or hot)



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