Best Lentil Soup
- 1/4 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
- 1/2 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
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 teaspoons lemon juice (1/2 to 1 medium lemon), to taste
- Warm the olive oil in a large Dutch oven or pot over medium heat
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened
- Add the garlic, cumin, curry powder and thyme. Cook for about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender.
- Transfer 2 cups of the soup to a blender and purée the soup until smooth. Pour the puréed soup back into the pot.
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice. For spicer soup, add another pinch or two of red pepper flakes.
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Prep Time: 10 minutes
Cook Time: 45 minutes
Number of Servings: 4 large bowls or 6 modest servings