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–+ servings
Savory lentil soup in rustic ceramic bowls.

Lentil Soup

Baked bree smiling woman enjoying homemade jam at kitchen table.Melissa Nicholson
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine Mediterranean
Servings 4 servings
Calories 338 kcal

Ingredients
  

  • 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 (28 oz. can) 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 1/2 to 1 medium lemon, to taste

Instructions
 

  • Start by heating the olive oil in a large pot over medium heat until it shimmers.
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  • Add the onion and carrots to the pot, cooking until the onion is soft and translucent, about 5 minutes.
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  • Stir in the garlic, cumin, curry powder, and thyme, cooking until fragrant, roughly 30 seconds.
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  • Mix in the diced tomatoes and let them simmer for a few minutes to deepen their flavor.
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  • Add the lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil, then simmer gently, partially covered, until lentils are tender, about 25 to 30 minutes.
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  • Blend 2 cups of the soup until smooth, then return it to the pot to thicken the soup.
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  • Stir in the chopped greens and cook until they're soft. Finish by adding lemon juice and adjusting the seasoning to your taste.
  • Serve the soup hot. Store leftovers in the fridge for up to 4 days or freeze for longer storage.
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Nutrition

Calories: 338kcalCarbohydrates: 40gProtein: 14gFat: 14gSaturated Fat: 2gSodium: 1557mgFiber: 17g
Keyword freezer-friendly soup, lentil soup
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