I’m not a huge soup fan, but something about this one has me hooked. It’s pretty easy to make, is filled with healthy ingredients, but most of all, it tastes really good. Weekday lunches are easy when the soup is saved as single servings. Pour into a pan, heat and eat. This lentil soup recipe is adapted from the one on the Cookie + kate website.
Ingredients
¼ cup extra virgin olive oil
1 medium white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed
2 tsp ground cumin
1 tsp curry powder
½ tsp dried thyme
1 large can (28 ounces) diced tomatoes, lightly drained and then crushed so the tomatoes aren’t in large chunks
1 cup green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 tsp salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
2 cups chopped fresh kale, tough ribs removed
1 Tbl lemon juice
Method
- Warm olive oil over medium heat.
- Once oil is shimmering, add onions and carrots.
- Cook, stirring often, until onion is soft and translucent, about 5 minutes.
- Add garlic, cumin, curry powder and thyme.
- Stir for about 30 seconds.
- Add tomatoes and cook a few more minutes, stirring often.
- Add lentils, broth and water.
- Add 1 tsp salt and a pinch of red pepper flakes.
- Season generously with freshly ground black pepper.
- Raise heat and bring to a boil, then partially cover and reduce heat to a gentle simmer.
- Cook for 30 minutes, or until lentils are tender but still hold their shape.
- Transfer 2 cups of the soup and use an immersion blender to purée until smooth.
- Pour puréed soup back into pot.
- Add kale and cook until softened.
- Remove pot from heat and stir in 1 Tbl lemon juice.
- Taste and season with salt and pepper.
Makes 5 servings.
Approximately 385 calories per serving.