Lentil Soup
Published: October 14, 2021
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Ingredients
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