Shorbat Adas: Middle Eastern Red Lentil Soup With Pita Croutons
[Vegan]

To Make the Soup:

1. Cook the collards in a medium pot of salted water until tender, about 15-20 minutes. Drain and chop well. Set aside.
2. Heat the oil in a large pot over medium heat. Add the carrot, onion, and garlic. Cook until softened and golden, about 8 minutes. Add the tomatoes and cook until the tomato breaks down, about 5 minutes. Stir in the broth mix, cumin, paprika and turmeric. Stir in the broth and dal. Bring to boil and reduce to a simmer. Cook until the dal is tender, 15-20 minutes.
3. Using an immersion blender, blend the soup until smooth. Season the soup with salt and black pepper. Serve with lemon wedges and croutons.

To Make the Croutons:

1. Preheat the toaster oven or oven to 350°F. Combine the oil, lemon juice, za’atar, and salt in a medium bowl. Add the pita squares and toss well. transfer to a baking sheet and bake for 10 minutes. Stir and continue to bake for another 10 minutes until crisp.