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Best Lentil Soup
By Cookie and Kate · cookieandkate.com
4 servings
| prepPick over and rinse lentils | ||||||
| prepPeel and chop carrots | ||||||
| prepChop onion | ||||||
| prepPress or mince garlic | ||||||
| prepRemove tough ribs from collard greens or kale, chop | ||||||
| 1/4 cup / 60 ml extra virgin olive oil | Warm oil in large pot over medium heat | Cook onion & carrot until softened, ~5 min | Add spices & tomatoes, cook ~30 sec until fragrant | Add lentils, broth, water & seasonings; simmer 25–30 min | Blend 2 cups soup, return to pot | Add greens, cook 5 min; stir in lemon juice & adjust seasoning |
| 1 medium yellow or white onion, chopped | ||||||
| 2 carrots, peeled and chopped | ||||||
| 4 garlic cloves, pressed or minced | ||||||
| 2 teaspoons ground cumin | ||||||
| 1 teaspoon curry powder | ||||||
| 1/2 teaspoon dried thyme | ||||||
| 1 large can (28 oz / 800 g) diced tomatoes, lightly drained | ||||||
| 1 cup / 200 g brown or green lentils, picked over and rinsed | ||||||
| 4 cups / 950 ml vegetable broth | ||||||
| 2 cups / 475 ml water | ||||||
| 1 teaspoon salt, more to taste | ||||||
| Pinch of red pepper flakes | ||||||
| Freshly ground black pepper, to taste | ||||||
| 1 cup / 140 g chopped fresh collard greens or kale, tough ribs removed | ||||||
| 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste | ||||||
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