Lentil Soup

Time: 55 minutes

Serves: 4

INGREDIENTS

¼ cup extra virgin olive oil

1 medium yellow or white onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, minced or pressed

2 teaspoons ground cumin

1 teaspoon curry powder

½ teaspoon dried thyme

1 large can (28 oz) diced tomatoes, lightly drained

1 cup brown or green lentils, rinsed

4 cups vegetable broth

2 cups water

1 teaspoon salt, plus more to taste

Pinch of red pepper flakes

Freshly ground black pepper, to taste

1 cup chopped fresh collard greens or kale (ribs removed)

1–2 tablespoons fresh lemon juice (½–1 lemon), to taste

INSTRUCTIONS

In a large pot or Dutch oven, warm the olive oil over medium heat.

Add the chopped onion and carrot, and cook, stirring frequently, until the onion becomes translucent and tender, about 5 minutes.

Stir in the garlic, cumin, curry powder, and thyme. Cook for about 30 seconds until fragrant.

Add the diced tomatoes and cook for a few more minutes to enhance their flavor.

Add the lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil, then partially cover the pot and reduce to a gentle simmer.

Cook for 25–30 minutes, or until lentils are tender but still hold their shape.

Transfer about 2 cups of soup to a blender and purée until smooth, then stir it back into the pot. Alternatively, use an immersion blender to blend a portion of the soup.

Stir in the chopped greens and cook for an additional 5 minutes, or until softened. Remove from heat and add lemon juice.

Adjust seasoning with more salt, pepper, or lemon juice as desired. Add extra red pepper flakes for more heat.

Serve hot. Leftovers can be refrigerated for up to 4 days or frozen for several months.

NUTRITION INFORMATION

Per serving:

Calories: 300

Protein: 14 g

Carbohydrates: 45 g

Dietary Fiber: 14 g

Total Fat: 9 g

Saturated Fat: 1 g

Sodium: 550 mg

Sugars: 8 g