Best Lentil Soup
$0.00 Cooking Fee
Serving Size: 2 cups
https://cookieandkate.com/best-lentil-soup-recipe/
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Instructions
- Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot 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 diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the 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 the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
Cook Times
Ingredients
Ingredients
- 1/2 cup extra virgin olive oil
- 2 yellow onion medium chopped
- 4 carrot peeled and chopped
- 8 clove garlic pressed or minced
- 4 teaspoon ground cumin
- 2 teaspoon curry powder
- 1 teaspoon dried thyme
- 56 ounce diced tomatoes lightly drained
- 2 cup brown lentils picked over and rinsed
- 8 cup vegetable broth
- 4 cup water
- 2 teaspoon Kosher salt more to taste
- pinch crushed red pepper
- 1/2 teaspoon freshly ground black pepper to taste
- 2 cup collard greens chopped
- 1 lemon juiced
Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or on the cooktop.
Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg
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