Lentil Soup
Published: October 14, 2021 | Total Time: 60 min
* recipe image may have been created by generative AI
Shopping Mode
Ingredients
| 0.25 cups Extra Virgin Olive Oil |
| 1 medium Yellow or White Onion, Chopped |
| 2 count Carrots |
| 4 count Garlic Cloves, pressed or minced |
| 2 tsp Ground cumin |
| 1 tsp Curry Powder |
| 0.5 tsp Dried Thyme |
| 28 oz Can Diced Tomatoes, lightly drained |
| 1 cup Green or Brown Lentils, rinsed and sorted |
| 4 cups Low sodium chicken or vegetable broth |
| 2 cups Water |
| 1 tsp Salt |
| 1 pinch Red Pepper Flakes |
| 1 to taste Black Pepper |
| 1 cup Fresh collard greens or kale, rinced thoroughly and tough ribs removed, chopped |
| 2 tsp lemon juice |
Directions
- Turn stove to medium and heat olive oil.
- Add the carrot and chopped onion, frequently stirring until the onion is slightly translucent and softened (5 or so minutes).
- Add garlic, cumin, curry powder, thyme. And stir for about 30 seconds, or until fragrent.
- Add slightly drained diced tomatoes and cook for a few more minutes. Remember to stir every few minutes.
- Add lentils, broth, water, salt, red pepper flakes, and black pepper.
- Bring to a boil, then reduce heat to simmer and cook for 25 to 30 minutes (or until lentils are tender but hold shape.
- Take out 2 cups and put in a blender. Secure the lid and hold it down with a towel - you will probably burn your hand if you don't. Transfer soup back to pot. You can also use an immersion blender if you have one.
- Add chopped greens and cook for 5 or so more minutes, or until they are soft
- Remove the pot from heat and add lemon juice.
- Taste and season with salt/pepper