Hearty Lentil Soup (Print Version)
# Ingredients:
01 -
¼ cup of olive oil—taste the best if it's extra virgin.
02 -
1 average-sized yellow onion, chopped small.
03 -
2 carrots, peeled and diced.
04 -
4 cloves of garlic, minced finely.
05 -
2 teaspoons of ground cumin spice.
06 -
1 teaspoon curry seasoning mix.
07 -
½ teaspoon of dried thyme for flavor.
08 -
1 can (28 oz) of drained diced tomatoes.
09 -
1 cup of rinsed green or brown lentils.
10 -
4 cups vegetable stock or broth.
11 -
2 cups plain water.
12 -
1 teaspoon of salt to enhance the flavors.
13 -
A pinch of red chili flakes (optional).
14 -
Black pepper as per your preference.
15 -
1 cup of finely chopped kale or collard leaves.
16 -
2 tablespoons fresh lemon juice.
# Instructions:
01 -
Pour oil into a heated pot and sauté chopped onion and carrot for about 5 minutes until the onion softens.
02 -
Mix in garlic, thyme, curry powder, and cumin. Cook briefly for half a minute. Then stir in tomatoes and cook for a few extra minutes.
03 -
Toss lentils, water, broth, salt, and both peppers into the pot. Let it come to a boil, then lower the heat and cover partially to simmer for 25-30 minutes.
04 -
Scoop out 2 cups of the soup and puree them. Pour the blended portion back into the pot.
05 -
Add the greens, simmer for another 5 minutes, then mix in fresh lemon juice. Adjust spices if needed.
# Notes:
01 -
Relies on ingredients you probably already have.
02 -
Good in the fridge for 4 days.
03 -
Can be kept frozen for several months.