Spicy lentil soup


  • 1/4 cup of 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 of brown or green lentils, picked over and lightly rinsed
  • 4 cups of vegetable broth
  • 2 cups of water
  • 1 teaspoon of salt, more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup of fresh collard greens or kale, tough ribs removed
  • 1 to 2 tablespoons of lemon juice (1/2 to 1 lemon), to taste


  1. Warm olive oil in a large pot over medium heat
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often until the onion has softened, turning translucent (about 5 minutes)
  3. Add the garlic, cumin, curry powder and thyme.  Cook until fragrant, stirring constantly (about 30 seconds). Pour in drained diced tomatoes and cook for a few more minutes stirring often in order to enhance their flavour
  4. Pour in the lentils, broth and water. Add 1 teaspoon of salt and one pinch of red pepper flakes.  Season generously with freshly ground black pepper. Raise heat and bring mixture to a boil, then partially cover the pot and reduce heat to a gentle simmer. Cook for 25-30 minutes, or until the lentils are tender but still hold their shape
  5. Transfer 2 cups of soup into a blender. Securely fasten the lid, protecting your hand from steam with a tea towel placed over the lid, and puree the soup until smooth. Pour the pureed soup back into the pot (or use an immersion blender to puree a portion of the soup in the pot)
  6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt and pepper and/or lemon juice until flavour is to your liking. For spicier soup add another pinch or two of red pepper flakes.
  7. Serve while hot. Leftovers will keep well for about four days in the refrigerator, or can be kept for several months in the freezer.
  8. Enjoy!

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