Description
A hearty and nutritious lentil soup featuring aromatic spices, fresh vegetables, and a touch of lemon for brightness. This comforting recipe blends a portion of the soup to create a creamy texture while retaining some whole lentils for bite.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 1 cup chopped fresh collard greens or kale, tough ribs removed
Spices and Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Liquids and Other Ingredients
- ¼ cup extra virgin olive oil
- 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
Instructions
- Heat Olive Oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering, which will infuse richness into the soup.
- Sauté Vegetables: Add the chopped onion and carrot to the pot, cooking and stirring often until the onion softens and becomes translucent, about 5 minutes.
- Add Spices and Tomatoes: Stir in garlic, cumin, curry powder, and thyme; cook for 30 seconds until fragrant. Add drained diced tomatoes and cook for a few minutes, stirring often to enhance their flavor.
- Simmer Lentils: Pour in lentils, vegetable broth, and water. Season with salt, red pepper flakes, and black pepper. Bring to a boil over high heat, then partially cover and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until lentils are tender but still hold their shape.
- Blend Portion: Transfer 2 cups of the soup into a blender, securely fasten the lid, and purée until smooth. Alternatively, use an immersion blender to blend a portion. Pour the puréed soup back into the pot and stir to combine.
- Add Greens and Finish Cooking: Stir in the chopped collard greens or kale and cook for 5 minutes until softened to your liking. Remove from heat and stir in lemon juice.
- Adjust Seasoning and Serve: Taste and adjust salt, pepper, lemon juice, and red pepper flakes for desired flavor and heat. Serve hot immediately. Leftovers refrigerate well for 4 days or freeze for several months.
Notes
- The olive oil adds richness and depth, but it can be reduced slightly if desired.
- Lemon juice brightens the flavors; start with 1 tablespoon and add more to taste.
- Use a sturdy blender like a Vitamix or an immersion blender for easy puréeing.
- Collard greens or kale can be substituted with spinach or Swiss chard depending on availability.
- Leftover soup freezes well; thaw overnight in the fridge before reheating gently on the stovetop.
- This soup is inspired by America’s Test Kitchen’s lentil soup and The First Mess’ favorite lentil recipe.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg
