Spiced Lentil Soup

Heat oil in a large heave-duty pot over medium high heat. Add onions and carrots. Cook until onions are translucent, about 5 minutes.

Add garlic, cumin, coriander, curry powder and thyme. Cook and stir for another minute. Add tomatoes with juices and cook for a few more minutes.

Stir in lentils, broth and water. Add salt, black pepper and red pepper flakes. Bring the mixture to a boil on high heat. Cover the pot and simmer over low heat for 20 minutes.

Add chopped collard greens and cook for another 5 minutes, until just softened. Serve immediately with a squeeze of lemon juice, Tabasco and vegan Parmesan, if desired.