This lentil soup is one of my favourites. The only problem I encountered is that I should have made double the recipe so it lasted longer! The soup includes hearty greens and a squeeze of lemon for a bright, fresh flavour.
- ¼ cup extra virgin olive oil
- 1 medium white onion, chopped
- 2 carrots, peeled and chopped
- 2 zucchinis, finely diced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp curry powder
- ½ tsp dried thyme
- 1 large can diced tomatoes, drained
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable stock
- 2 cups water
- 1 tsp salt
- Pinch chilli flakes (optional)
- Freshly ground black pepper
- 1 cup chopped fresh kale or spinach leaves
- Juice of ½ to 1 medium lemon, to taste
- Warm the olive oil in a large pot over medium heat.
- Once the oil is shimmering, add the chopped onion, carrot and zucchini and cook, stirring often, until the onion has softened and is turning translucent, about 5 min. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 sec. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
- Pour in the lentils, stock and water. Add 1 tsp salt and a pinch of dried chilli flakes. Season generously with freshly ground black pepper. Turn up the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 min, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more min, or until the greens have softened to your liking.
- Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavours really sing.
- Serve with crusty sourdough bread and grated parmesan. Leftovers will keep well for about 4 days in the fridge, or can be frozen for several months.