Description
This hearty and nutritious lentil soup combines earthy lentils with vibrant spices and fresh greens for a comforting meal that is easy to prepare and full of flavor.
Ingredients
Scale
Base
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
Spices
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
Main Ingredients
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
Finishing Touches
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions
- Heat oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering to add a rich base to the soup.
- Sauté vegetables: Add chopped onion and carrot and cook, stirring often, until the onion is softened and translucent, about 5 minutes.
- Add spices and garlic: Stir in garlic, cumin, curry powder, and thyme, cooking until fragrant for about 30 seconds; then add diced tomatoes and cook for a few minutes to deepen their flavor.
- Add lentils and liquids: Pour in lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil, then partially cover and reduce heat to gently simmer for 30 minutes until lentils are tender but hold shape.
- Blend soup: Transfer 2 cups of soup to a blender, securely lid, then purée until smooth, taking care with steam. Pour purée back into pot. Alternatively, use immersion blender to blend a portion.
- Add greens: Stir in chopped collard greens or kale and cook for 5 more minutes until softened.
- Finish and season: Remove from heat, stir in 1 tablespoon lemon juice, then adjust seasoning with more salt, pepper, lemon juice, or red pepper flakes to taste for a lively finish.
- Serve and store: Serve hot. Store leftovers in the refrigerator for up to 4 days or freeze for several months, thaw before reheating.
Notes
- Use an immersion blender for easier puréeing directly in the pot without transferring hot soup.
- The ¼ cup olive oil adds richness but can be reduced if preferred for a lighter soup.
- Substitute kale for collard greens or vice versa based on availability or taste preference.
- Leftover soup freezes well; freeze in portions for convenient meals.
- Adjust lemon juice and red pepper flakes to balance acidity and heat according to preference.
- Recommended equipment includes a Dutch oven and a high-quality blender for best results.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
