Collard Greens, Chickpea + Lentil Soup

I like tangy flavors in all my soups; it’s a constant in most of the soups I cook or write about. The bitterness of collard greens is tamed by the acids in the tamarind and tomatoes. Red lentils cook quickly, so you don’t have to soak them like green or brown lentils, but I still do; it’s a habit I learned from my family in India. Soaking seeds and legumes in water changes their chemical composition and makes them more digestible. If you’re running low on time, skip the soak and just cook t