Description
This hearty and flavorful lentil soup features a blend of aromatic spices, fresh vegetables, and tender lentils, creating a nutritious and comforting meal perfect for any day. Enhanced with a touch of lemon juice and leafy greens, it’s both satisfying and wholesome.
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, which adds richness to the soup.
- Sauté Vegetables: Add the chopped onion and carrot, cooking and stirring often until the onion becomes translucent and soft, about 5 minutes.
- Add Spices and Tomatoes: Stir in garlic, cumin, curry powder, and thyme, cooking until fragrant for about 30 seconds. Pour in the diced tomatoes and cook for a few more minutes while stirring frequently to enhance their flavor.
- Simmer Lentils: Add the lentils, vegetable broth, water, salt, red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil over high heat, then reduce to a gentle simmer with the pot partially covered. Cook for 30 minutes until lentils are tender but intact.
- Blend Part of Soup: Transfer 2 cups of the soup to a blender, cover securely, and puree until smooth, protecting your hand from steam. Pour the puréed soup back into the pot. Alternatively, use an immersion blender to blend a portion.
- Add Greens and Finish Cooking: Stir in the chopped collard greens or kale and cook for an additional 5 minutes until the greens soften.
- Season and Serve: Remove from heat, stir in lemon juice, then adjust seasoning with additional salt, pepper, lemon juice, or red pepper flakes to taste. Serve hot.
- Store Leftovers: Refrigerate leftovers for up to 4 days or freeze for several months, thawing before serving.
Notes
- This recipe is inspired by America’s Test Kitchen’s lentil soup and The First Mess’ favorite version.
- Use a high-speed blender like a Vitamix or an immersion blender for smooth pureeing.
- A Dutch oven is ideal for even heat distribution and simmering.
- Adjust the amount of lemon juice and red pepper flakes according to your taste preference.
- For a thicker consistency, puree more soup before blending back in.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
