- 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.
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