Recipe by Jen in Victoria, BC
Adapted from cookieandkate.com
Top Review by LUVMY2BOYS
This was such a wonderful recipe! I considered giving it 4 stars, only b/c I modified the recipe--but I don't think my changes altered the recipe too much. I cut the recipe in half & did not use the chopped kale or lemon juice. BUT I kept the seasoning amounts the same (except for the salt)--and added 1/4 tsp coriander--so the flavors were pretty strong but I like it that way I used chicken broth (all I had) & simply forgot to puree the soup (was still good). This begs for naan or a tortilla to eat with. 30 min simmer time was just right for me, too. Thanks so much for sharing; glad I found this little gem!
- 1⁄4 cup extra virgin olive oil
- 1 onion, chopped
- 2 carrots, shredded
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1⁄2 teaspoon dried thyme
- 1 (28 ounce) can diced tomatoes, drained
- 1⁄2 cup lentils, picked over and rinsed
- 4 cups vegetable broth
- 1 teaspoon salt, more to taste
- 1 pinch red pepper flakes
- fresh ground black pepper
- 1 cup chopped kale, tough ribs removed
- 2 -3 tablespoons lemon juice
Directions See How It's Made
- 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, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils and broth. Add 1 teaspoon 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 heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. 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 and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
- Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.