Best Lentil Soup
From cookieandkate.com
1 hr4 servings
A hearty vegetarian lentil soup with tomatoes and greens, partly puréed for a creamy texture.
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| 60 ml extra virgin olive oil | Cook onion & carrot in warm olive oil, 5 min | Add garlic, spices, cook 30 sec, stir in tomatoes | Add lentils, broth, water, salt, pepper flakes, pepper; simmer 25-30 min | Blend portion of soup, return to pot | Stir in greens, cook 5 min | Off heat, stir in lemon juice, season & serve |
| 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 | ||||||
| 65 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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