This soup recipe has been our personal favorite for this winter
Whether you’re looking to lighten up or warm up, this healthy lentil soup is for you
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- Juice of ½ to 1 medium lemon, to taste
- Warm the olive oil in a large Dutch oven or pot over medium heat.
- Once the
oil isshimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrantwhile stirring constantly, about 30 seconds. Pour in the draineddiced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth
and thewater. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generouslywith freshly ground black pepper. Raise heat and bring the mixtureto a boil, then partially cover the pot and reduce heat to maintaina gentle simmer. Cook for 30 minutes, or until the lentils are tenderbut still hold their shape.
- Transfer 2 cups of the
soup toa blender. Securely fasten the lid, protect your hand from steam with atea towel placed over the lid, and purée the soup until smooth. Pour thepuréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and
cook for5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavorsreally sing. Serve immediately. Leftovers will keep well for about4 days in the refrigerator, or can be frozen for several months (just defrost before serving).