Description
This hearty and nutritious lentil soup combines aromatic spices, fresh vegetables, and lentils to create a comforting meal perfect for any day. The soup features a blend of cumin, curry powder, and thyme with bright collard greens and a splash of lemon juice for a fresh finish.
Ingredients
Scale
Base
- 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
Spices and Flavorings
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 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 (1/2 to 1 medium lemon), to taste
Main Ingredients
- 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
- 1 cup chopped fresh collard greens or kale, tough ribs removed
Instructions
- Heat Olive Oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering, setting the base for the soup’s richness.
- Sauté Vegetables: Add the chopped onion and carrot, cooking and stirring often until the onion softens and becomes translucent, about 5 minutes.
- Add Spices and Garlic: Stir in garlic, cumin, curry powder, and thyme, cooking constantly for about 30 seconds until fragrant.
- Add Tomatoes: Pour in the lightly drained diced tomatoes and cook for a few minutes while stirring to deepen their flavor.
- Add Lentils and Liquids: Add lentils, vegetable broth, water, salt, red pepper flakes, and black pepper; bring to a boil over high heat.
- Simmer Soup: Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 30 minutes until lentils are tender but hold their shape.
- Blend Soup: Transfer 2 cups of soup to a blender, protect your hand with a towel, and purée until smooth. Return purée to the pot; alternatively, use an immersion blender to blend part of the soup.
- Add Greens and Finish Cooking: Stir in collard greens or kale and cook 5 minutes until softened to your preference.
- Season and Serve: Remove from heat, stir in lemon juice, then adjust seasoning with more salt, pepper, lemon juice, or red pepper flakes as desired. Serve hot.
Notes
- This recipe is adapted from America’s Test Kitchen’s lentil soup and inspired by The First Mess’ favorite lentil soup.
- Use a high-powered blender like a Vitamix or an immersion blender for easy puréeing.
- The 1/4 cup olive oil adds richness and heartiness; reduce only if necessary for dietary reasons.
- Leftovers keep well refrigerated for 4 days or frozen for several months; defrost before reheating.
- Adjust spices and lemon juice to your taste for desired heat and acidity levels.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
