Most Addictive Lentil Soup
A warm and easy to make lentil soup that is hearty, bright, and perfect for weeknight dinners.
Ingredients
Vegetables and Base
- 2 units Carrots
- 1 cup Collard greens Can be swapped for kale or spinach.
- 4 cloves Garlic
- 1 medium Yellow onion
Liquids and Seasoning
- 28 oz Canned tomatoes Use canned tomatoes in bulk if on sale.
- 4 cups Vegetable broth
- 2 cups Water Add more if the soup is too thick.
- 1 tbsp Lemon juice Add just before serving for brightness.
Spices
- 1/2 tsp Thyme, dried
- 1 tsp Curry powder
- 1 tsp Cumin, ground
- 1 pinch Red pepper flakes Adjust for spiciness.
- 1 tsp Salt Adjust to taste.
- Black pepper (to taste) Black pepper
Lentils
- 1 cup Brown lentils, rinsed and drained
Cooking Fat
- 1/4 cup Olive oil, extra virgin Quality doesn't need to be fancy.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, carrots, and garlic, sautéing until softened.
- Stir in thyme, curry powder, cumin, salt, and red pepper flakes, cooking for another minute.
Cooking
- Add canned tomatoes, vegetable broth, water, and bring to a boil.
- Add lentils and collard greens, reduce heat, and simmer for about 25-30 minutes or until lentils are tender.
- Stir in lemon juice before serving.
- Enjoy your comforting lentil soup!
Notes
Make a big batch because leftovers are better. Store cooled soup in the fridge for up to 4 days or freeze for 2 to 3 months. For creaminess, stir in a tablespoon of yogurt or coconut milk at the end.