Lemony Lentil with Greens Soup - Litchfield Farmers' Market

Ingredients

• 1 cup dried brown lentils
• 8 cups water, divided
• ¼ cup extra-virgin olive oil
• 2 medium onions, diced
• 2 medium carrots, diced
• 1 teaspoon salt, divided
• ¼ teaspoon ground pepper
• 3 cloves garlic, chopped
• 1 teaspoon ground coriander
• 6 cups chopped collard and/or kale greens
• ¾ cup chopped fresh cilantro
• 1 pound small yellow potatoes, quartered
• Juice of 1 lemon, plus wedges for serving