Best Lentil Soup
50 min4 servings
A hearty, spiced lentil soup with tomatoes and greens, partially puréed for body.
| prepPick over and rinse lentils | ||||||||
| prepPeel and chop carrots | ||||||||
| prepChop onion | ||||||||
| prepPress or mince garlic | ||||||||
| prepRemove tough ribs from greens and chop | ||||||||
| 60 ml extra virgin olive oil | Warm oil over medium heat | Cook onion & carrot until softened, 5 min | Add garlic, spices; cook 30 sec, add tomatoes | Add lentils, broth, water, salt, pepper flakes & pepper; bring to boil | Simmer partially covered, 25–30 min until lentils tender | Purée 2 cups soup in blender; return to pot | Add greens, cook 5 min; stir in lemon juice | Taste & adjust salt, pepper, lemon juice |
| 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 (800 g) diced tomatoes, lightly drained | ||||||||
| 200 g brown or green lentils, picked over and rinsed | ||||||||
| 950 ml vegetable broth | ||||||||
| 475 ml water | ||||||||
| 1 teaspoon salt, more to taste | ||||||||
| Pinch of red pepper flakes | ||||||||
| Freshly ground black pepper, to taste | ||||||||
| 150 g chopped fresh collard greens or kale, tough ribs removed | ||||||||
| 1 to 2 tablespoons / 15 to 30 ml lemon juice (1/2 to 1 medium lemon), to taste | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.