Hearty Lentil Soup

February 27, 2019
55 minutes
Serves 4
  • 2 Tbsp Tbsp olive oil
  • 1 medium onion, chopped
  • 4 large carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp dried thyme
  • 1 (28 oz) can (28 oz) diced tomatoes, no salt added
  • 1 cup brown or green lentils, sorted and rinsed
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 1 tsp salt
  • Pinch of red pepper flakes
  • Black pepper
  • 1 cup chopped kale or spinach
  • 2 Tbsp fresh lemon juice

In a large pot over medium heat, warm oil. Once oil shimmers, add onion and carrot and cook, stirring occasionally, until onion has softened and is turning translucent, about 5 minutes. 

Add garlic, cumin, curry powder, and thyme. Cook until fragrant, while stirring constantly, about 30 seconds. Add tomatoes and cook for 5 minutes, stirring often. 

Add lentils, broth, and water, salt, red pepper flakes, and black pepper. 

Increase heat to high and bring mixture to a boil. Partially cover, reduce heat to low and simmer until lentils are tender but still hold shape, 25-30 minutes. 

Transfer 2 cups soup to a blender or food processor and puree until smooth. Pour pureed soup back into pot. Add greens and cook until softened, 5 more minutes. Remove from heat and add lemon juice. 

Nutrition Information:

Serving size: 1/4th of recipe; 350 Calories; 8g Total Fat (1g Saturated); 790mg Sodium; 54g Carbohydrates; 13g Dietary Fiber; 13g Sugar; 15g Protein

Adapted from cookieandkate.com