Best Lentil Soup

🥘 Ingredients

• white onion 2
• carrots 2
• garlic cloves 4
• cumin
• curry powder 1 tsp
• thyme ½ tsp
• diced tomatoes 1 can
• lentils 1 cup
• vegetable broth 4 cup
• water 2 cups
• red pepper flakes
• lemon

1. 1

   # # Ingredients
2. 2

   ¼ cup extra virgin olive oil, white onion , chopped, carrots , peeled and chopped, garlic cloves , pressed or minced, 2 tsp ground cumin , curry powder , ½ thyme , 1 large can (28 ounces) diced tomatoes , lightly drained, 1 cup brown or green lentils , picked over and rinsed, vegetable broth , water , 1 tsp salt, more to taste, Pinch of red pepper flakes , Freshly ground black pepper, to taste, 1 cup chopped fresh collard greens or kale, tough ribs removed, 1 tbsp lemon juice (1/2 to 1 medium lemon), to taste
3. 3

   Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
4. 4

   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.
5. 5

   Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
6. 6

   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 bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
7. 7

   Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with 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.)
8. 8

   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 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
9. 9

   Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).