Spicy lentil soup
![](https://muscha.org/wp-content/uploads/2024/05/lentils-320x427.jpg)
Ingredients
- 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
Instructions:
- Warm olive oil in a large pot over medium heat
- 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)
- 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
- 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
- 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)
- 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.
- Serve while hot. Leftovers will keep well for about four days in the refrigerator, or can be kept for several months in the freezer.
- Enjoy!