Total Time
55mins
Prep 10 mins
Cook 45 mins

Adapted from cookieandkate.com

Ingredients Nutrition

Directions

  1. Warm the olive oil in a large Dutch oven or pot over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Most Helpful

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!

LUVMY2BOYS February 24, 2016