Best Lentil Soup
Lentil soup
recipe to warm your soul! Pure comfort in a bowl. Naturally thick and loaded
with healthy vegetables, a simple soup to prepare! Just empty the ingredients
in a saucepan and let the cook cook for you!
INGREDIENTS
- 1 teaspoon curry powder
- 4 garlic cloves, pressed or minced
- 2 carrots, peeled and chopped
- ½ teaspoon dried thyme
- 2 teaspoons ground cumin
- 2 cups water
- 4 cups vegetable broth
- Freshly ground black pepper, to taste
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
INSTRUCTIONS
First, Heat
the olive oil in a large Dutch oven or saucepan over medium heat. A quarter cup
of olive oil may seem like a lot, but it adds a nice richness and heart to this
nutritious soup.
Then, Once
the oil is shining, add the chopped onion and carrot and cook, stirring often
until the onion is softened and translucent, about 5 minutes.
Add garlic,
cumin, curry and thyme. Cook until fragrant, stirring constantly, about 30
seconds. Pour the tomatoes into drained dice and cook for a few minutes,
stirring often, to enhance their flavor.
Pour
lentils, broth and water. Add 1 teaspoon salt and a pinch of red pepper flakes.
Season generously with freshly ground black pepper. Increase the heat and bring
the mixture to a boil, then partially cover the pan and reduce the heat to
simmer gently. Cook for 25 to 30 minutes or until lentils are tender but retain
their shape.
Transfer 2
cups of soup to a blender. Close the lid well, protect your hand from steam
with a cloth placed on the lid and puree the soup. Put the soup back in the
saucepan. (Or use an immersion blender to mix some of the soup.)
Add the
chopped greens and cook another 5 minutes or until the greens have softened to
your liking. Remove the pan from the heat and stir in 1 tablespoon lemon juice.
Taste and season with more salt, pepper and / or lemon juice until the flavors
really change. For a spicier soup, add one or two pinches of red pepper flakes.
Serve hot.
The leftovers will keep for about 4 days in the refrigerator or may be frozen
for several months (defrost before serving).
Happy
Cooking Time.
