Instructions: (4-6 Servings)

1. In a large saucepan, bring the broth and 2 1/2 cups water to a boil.

Add the lentils, carrots, 1/2 cup of onions, and the pork. Return the mixture to a boil, reduce the heat to low, cover the pan and simmer the mixture for 30 minutes.

2. Meanwhile, melt the butter or margarine in a small skillet, add the remaining 1/2 cup of onions and the celery, and saute the vegetables for 5 minutes or until they turn a light gold. Add the garlic and saute it 1 minute more. Set the vegetables aside.

3. After the lentils have simmered for 30 minutes, add the reserved sauteed vegetables and the collard greens. Cover the pan and simmer the soup for about 20 minutes, checking the liquid and adding more water if needed. Sire in the pepper and serve hot.

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