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Hearty and Healthy Lentil Soup

This recipe can easily be doubled for company or meal prep for the week!

Ingredients

• 1-2 tablespoons extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and diced
• 1 stalk celery, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large (28 oz) can diced tomatoes, drained
• 1 1/3 cup brown or green lentils, picked over and rinsed
• 6 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh kale, tough ribs removed
• Juice of 1/2 to 1 medium lemon, to taste

Instructions

Warm the olive oil in a large pot over medium heat. Add the chopped onion, carrot and celery 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 drained 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 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 45 minutes, or until the lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender. Cover and puree the soup until smooth. Take care with the steam. Pour puree back into the pot, stir and add the chopped greens. Cook 5 minutes.

Remove the pot from the heat and stir in the juice of 1/2 of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors are just right. Serve immediately. Leftovers keep well for about 4 days in the refrigerator or can be frozen.

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