Description
A hearty and nutritious lentil soup packed with vegetables, spices, and fresh greens, perfect for a warming meal any time of the year.
Ingredients
Scale
Main Ingredients
- 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
- 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 oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering, to add richness and heartiness to the soup.
- Sauté vegetables: Add the chopped onion and carrots, cooking and stirring often until the onion is translucent and softened, about 5 minutes.
- Add spices and garlic: Stir in garlic, cumin, curry powder, and thyme, cooking for about 30 seconds until fragrant while stirring constantly. Then add the drained diced tomatoes and cook for a few more minutes to enhance their flavor.
- Add lentils and liquids: Pour in lentils, vegetable broth, and water. Season with salt, red pepper flakes, and black pepper. Bring to a boil over high heat.
- Simmer soup: Reduce heat to maintain a gentle simmer, partially cover the pot, and cook for 30 minutes or until lentils are tender yet hold their shape.
- Blend part of soup: Transfer 2 cups of the soup to a blender, cover securely, and puree until smooth, then return to pot. Alternatively, use an immersion blender to blend a portion of the soup.
- Add greens: Stir in chopped collard greens or kale and cook for an additional 5 minutes until the greens are softened to your liking.
- Finish and season: Remove from heat and stir in 1 tablespoon lemon juice. Adjust salt, pepper, lemon juice, and red pepper flakes to taste for balanced flavor.
- Serve and store: Serve hot. Refrigerate leftovers for up to 4 days or freeze for several months; thaw before serving.
Notes
- The soup is inspired by America’s Test Kitchen’s lentil soup and The First Mess’ favorite recipe.
- A good quality blender such as a Vitamix or an immersion blender works best for pureeing part of the soup.
- Use a heavy-bottomed Dutch oven like a Le Creuset for even cooking and heat retention.
- Extra olive oil adds creaminess and depth but can be reduced slightly for a lighter version.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Substitute collard greens with kale or other sturdy leafy greens as desired.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
