Ingredients
¼cupextra-virgin olive oil
1medium yellow onion,or white onion, chopped
2carrots,peeled and chopped
4clovesgarlic,pressed or minced
2tspground cumin
1tspcurry powder
½tspdried thyme
28oztomatoes,diced, lightly drained (1 large can)
1cuplentils,green or brown, picked over and rinsed
4cupsvegetable broth
2cupswater
1tspsalt,more to taste
1pinchred pepper flakes
freshly ground black pepper,to taste
1cupfresh collard greens,or kale, tough ribs removed, chopped
2tbsplemon juice,½ to 1 medium lemon, to taste
Preparation
Warm the olive oil in a large Dutch oven or pot over medium heat.
Once the oil is shimmering, add the chopped onion and carrot and cook for about 5 minutes, stirring often, until the onion has softened and is turning translucent.
Add the garlic, cumin, curry powder, and thyme. Cook for about 30 seconds, until fragrant while stirring constantly. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth, and water. Add 1 teaspoon of salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot.
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking.
Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors sing.
Serve while hot. Enjoy!
