FOOD & RECIPES
Wintery Vegan Lentil Soup
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
Ingredients
- 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
Instructions
- Warm the olive oil in a large Dutch oven or pot over medium heat.
- Once the
oil is shimmering, 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. Cookuntil fragrant while stirring constantly, about 30 seconds. Pour inthe drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor. - Pour in the lentils, broth
and the water. Add 1 teaspoon salt and a pinch of red pepper flakes.Season generously with freshly ground black pepper. Raise heat and bringthe mixture to a boil, then partially cover the pot and reduce heatto maintain a gentle simmer. Cook for 30 minutes, or until the lentilsare tender but still hold their shape. - Transfer 2 cups of the
soup to a blender. Securely fasten the lid, protect your hand from steamwith a tea towel placed over the lid, and purée the soup until smooth.Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.) - Add the chopped greens and
cook for 5 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 untilthe flavors really sing. Serve immediately. Leftovers will keep wellfor about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).