3 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
2 tablespoons minced garlic
1 cup dry red lentils, rinsed and drained
4 cups vegetable stock
1 pound collards
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 tablespoons freshly squeezed lemon juice
Warm 2 tablespoons oil in a large saucepan over medium heat.
Stir in the onion and garlic and cook until translucent and golden, about 5 minutes.
Stir in lentils and cook for 1 minute. Stir in stock. Bring to a boil, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 20 minutes.
Remove the stems and midribs from the collards, chop into 1-inch pieces, rinse in cool water, and drain.
Warm 1 tablespoon oil in a large skillet over medium heat. Add the collards, cover, and cook until wilted, about 10 minutes.
When the lentils are tender, stir in the collards, cumin, and cinnamon. If the soup is too thick, stir in additional stock or water. Cover and simmer for another 10 minutes. Stir in lemon juice.