Spicy Lentil Soup

Vegan lentil soup with hearty greens and a squeeze of lemon for bright, fresh flavor.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 5  tablespoons olive oil (3 + 2)
• 1  onion, chopped
• 4  garlic cloves, chopped
• 2  carrots, peeled and chopped
• 2  teaspoons ground cumin
• 1  teaspoon curry powder
• 1  teaspoon  hot  ground red chili pepper
• 1⁄2 teaspoon dried thyme
• 400  g chopped tomatoes, from a can
• 800  ml water
• 1  vegetable bouillon cube
• 240  g lentils, from a can
• 50  g  fresh  collard greens, tough ribs removed, leaves coarsely torn into small pieces
•  juice of half a lemon
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper

Directions

1. Sauté onion, garlic and carrots in 3 tablespoons olive oil for about 5 minutes, stirring often.
2. Add cumin, curry powder, chili and thyme, stir and cook for 30 seconds until fragrant.
3. Add chopped tomatoes and cook for a few more minutes, stirring often, in order to enhance the flavor.
4. Add lentils, water and crumbled vegetable cube. Bring the soup to a boil, then reduce heat and simmer for 5 minutes.
5. Transfer 2 cups of the soup to a blender and purée until smooth. Pour the puréed soup back into the pot.
6. Stir in collard greens and cook the soup over low heat for 15 minutes or until the greens have softened to your liking.
7. Remove the pot from the heat and stir in the lemon juice, remaining olive oil and season with salt and pepper.
8. Easy tip: if you have any leftovers (which I sincerely doubt), they will keep for about 4 days in the refrigerator, or can be frozen for several months.