Description
Discover how to make a deliciously hearty lentil soup that is perfect for cozy nights in. Get the recipe and warm up your kitchen today!
Ingredients
- 1/4 cup (60ml) vegetable oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons (10 ml) ground cumin
- 1 teaspoon (5 ml) curry powder
- 1/2 teaspoon (3 ml) dried thyme
- 1 large can (800g) diced tomatoes, lightly drained
- 1 cup (200g) brown or green lentils, picked over and rinsed
- 4 cups (960ml) vegetable broth
- 2 cups (480ml) water
- 1 teaspoon (5 ml) salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
- 1 cup (240 ml) chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 tablespoons lemon juice (30-60ml), to taste
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. The quarter cup of oil might seem excessive, but it contributes to the richness and heartiness of this healthy soup.
- When the oil starts to shimmer, incorporate the chopped onion and carrot, stirring frequently until the onion becomes soft and starts to become translucent, approximately 5 minutes.
- Introduce the garlic, cumin, curry powder, and thyme, stirring continuously until the aroma develops, roughly 30 seconds. Add the diced tomatoes, with some liquid removed, and cook for a few more minutes, stirring often to enhance their taste.
- Add the lentils, vegetable broth, and water into the pot. Include 1 teaspoon of salt and a dash of red pepper flakes. Season liberally with freshly ground black pepper. Increase the heat to bring the mixture to a boil, then partially cover the pot and lower the heat to maintain a gentle simmer. Let it cook for 25 to 30 minutes, until the lentils are tender but maintain their shape.
- Carefully transfer 2 cups of the soup into a blender. Secure the lid, protecting your hand from steam with a tea towel over the lid, and blend until smooth. Pour the blended soup back into the pot, or use an immersion blender to mix a portion of the soup directly in the pot.
- Add the chopped collard greens or kale and let them cook for another 5 minutes, or until they reach your desired level of tenderness. Remove the pot from the heat and mix in 1 tablespoon of lemon juice. Adjust the seasoning with more salt, pepper, or lemon juice until the flavors are well balanced. For a spicier kick, add additional red pepper flakes.
- Enjoy the soup while it’s hot. It can be stored in the refrigerator for about 4 days or frozen for a few months, just remember to defrost before serving.
Notes
- Consider using fire-roasted diced tomatoes for extra flavor.
- Swap collard greens or kale for spinach or Swiss chard for a different taste.
- Blend more of the soup mixture for a creamier consistency.
