This vegetarian collard greens soup will keep you full, satisfied and feeling great. Awesome for losing weight!

1 Tbs olive oil

2 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

pinch red pepper flakes

1 onion, chopped

3 large carrots, sliced

3 stalks celery, chopped

10 cups water

15 oz. can no-salt-added diced tomatoes

6 oz. can no-salt-added tomato paste

2 Tbs lower sodium tamari or soy sauce

2 Tbs lemon juice

1 Tbs salt-free herb seasoning (I like Mrs. Dash)

1 Tbs sugar/sweetener, your choice (see recipe notes)

1 tsp roasted garlic granules or garlic powder

1/2 tsp salt

fresh black pepper to taste

1 cup dried lentils

6 cups packed collard greens, stems removed

1/4 cup uncooked quinoa

Prep the veggies and greens.
Add the oil to a large, lidded cooking pot.
Add the paprika, chili powder, cumin and red pepper flakes.
Raise the heat to medium.
Add the onion, carrots and celery. Saute about 10 minutes.
Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, sweetener, garlic granules, salt, pepper and lentils. Stir to combine.
Stir in the collard greens.
Raise the heat to medium high. Bring to a boil.
Cover and turn the heat down to a simmer.
Simmer for 30 minutes, stirring occasionally.
Stir in the quinoa.
Simmer another 15-20 minutes.