Lentil Soup

Ingredients

olive oil

1/2 cup

onion chopped

2 medium

carrots peeled and chopped

4

garlic pressed or minced

8 cloves

ground cumin

4 tsp

curry powder

2 tsp

dried thyme

1 tsp

diced tomatoes lightly drained

56 (28 oz) can

brown or green lentils picked over and rinsed

2 cup

vegetable broth

8 cups

water

4 cups

salt to taste

2 tsp

red pepper flakes

pinch

black pepper freshly ground, to taste

to taste

collard greens or kale chopped, tough ribs removed

2 cup

lemon juice to taste

3 to 2 tbsp

Method

1. 01Warm olive oil in a large Dutch oven or pot over medium heat.
2. 02Once shimmering, add onion and carrot. Cook, stirring often, until onion softens and turns translucent, about 5 minutes.5 min
3. 03Add garlic, cumin, curry powder, and thyme. Cook until fragrant while stirring, about 30 seconds. Pour in drained tomatoes and cook a few more minutes, stirring often.
4. 04Pour in lentils, broth, and water. Add salt and red pepper flakes. Season generously with black pepper. Raise heat and bring to a boil, then partially cover and reduce heat to maintain a gentle simmer. Cook 25 to 30 minutes until lentils are tender but hold their shape.28 min
5. 05Transfer 2 cups soup to a blender. Secure lid, protect hand from steam with a tea towel, and purée until smooth. Pour purée back into pot. Alternatively, use an immersion blender on a portion of the soup.
6. 06Add chopped greens and cook 5 more minutes until softened to your liking. Remove from heat and stir in lemon juice. Taste and season with more salt, pepper, and/or lemon juice to taste.
7. 07Serve while hot.