Description
This hearty and nutritious lentil soup combines earthy lentils with fresh vegetables and warming spices for a comforting meal. With a rich olive oil base and a hint of lemon juice, it offers a perfect balance of flavors alongside healthy greens, making it an ideal wholesome soup for any time of year.
Ingredients
Scale
Base Ingredients
- ¼ 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 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
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
Finish
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions
- Heat the oil: Warm the olive oil in a large Dutch oven or pot over medium heat until shimmering to create a rich base for the soup.
- Sauté vegetables: Add the chopped onion and carrots, cooking while stirring frequently until the onion softens and turns translucent, about 5 minutes.
- Add spices and garlic: Stir in the garlic, cumin, curry powder, and thyme, cooking and stirring constantly until fragrant, about 30 seconds, then add the drained diced tomatoes and cook for a few more minutes to enhance their flavor.
- Cook lentils: Pour in the lentils, vegetable broth, and water; season with salt, red pepper flakes, and black pepper. Bring the mixture to a boil, then partially cover the pot, reduce heat to a gentle simmer and cook for 30 minutes, or until lentils are tender but intact.
- Blend soup: Transfer 2 cups of the soup to a blender, protect your hand from steam with a tea towel, and puree until smooth. Pour the blended soup back into the pot. Alternatively, use an immersion blender to blend part of the soup.
- Add greens and simmer: Stir in the chopped collard greens or kale and cook for 5 more minutes until softened.
- Finish with lemon and season: Remove from heat, stir in 1 tablespoon lemon juice, and adjust seasoning with additional salt, pepper, lemon juice, or red pepper flakes to taste.
- Serve: Serve the soup hot. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- This soup is inspired by America’s Test Kitchen’s lentil soup and The First Mess’ favorite recipe.
- Use a high-quality blender like a Vitamix for smooth pureeing and a sturdy Dutch oven such as Le Creuset for even cooking.
- You can substitute kale for collard greens or omit greens entirely if preferred.
- Adjust spiciness by increasing red pepper flakes according to taste.
- Leftover soup freezes well and can be thawed overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
