Description
A hearty and nutritious lentil soup packed with warm spices, fresh vegetables, and vibrant greens. This comforting recipe uses sautéed aromatics, simmered lentils, and a blended portion of the soup for a creamy texture, enriched with lemon juice for brightness. Perfect for a wholesome lunch or dinner, this lentil soup is both flavorful and satisfying.
Ingredients
Soup 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
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 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
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
Greens & 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 the olive oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering to create a rich base for the soup.
- Sauté the vegetables: Add the chopped onion and carrot. Cook, stirring often, for about 5 minutes until the onion softens and becomes translucent.
- Add spices and tomatoes: Stir in the garlic, cumin, curry powder, and thyme. Cook for about 30 seconds until fragrant, then pour in the drained diced tomatoes and cook for a few minutes to enhance their flavor.
- Cook the lentils: Add lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil over high heat, then reduce to a gentle simmer, partially covered, for 25 to 30 minutes until lentils are tender but still hold their shape.
- Blend part of the soup: Transfer 2 cups of the soup to a blender, carefully purée until smooth, and return it to the pot. Alternatively, use an immersion blender to partially blend the soup.
- Add greens and finish cooking: Stir in the chopped collard greens or kale and cook for another 5 minutes until greens are softened.
- Season and serve: Remove from heat, stir in lemon juice, and adjust seasoning with salt, pepper, and additional lemon juice or red pepper flakes to taste. Serve hot.
- Storage: Refrigerate leftovers for up to 4 days or freeze for several months. Defrost before serving.
Notes
- Using extra virgin olive oil adds richness and enhances the soup's flavor.
- Partial blending helps achieve a creamy texture while retaining some lentil texture.
- You can substitute kale or collard greens depending on preference or availability.
- Adjust the lemon juice and red pepper flakes to balance acidity and spice to your liking.
- Leftovers reheat well and flavors develop further after resting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
