Lentil Soup » Foodom

Lentil Soup

$37.92 Cooking Fee
Serving Size: 12 oz
This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper. 
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

 

Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Warm the olive oil in a large 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, 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 cauliflower, 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 20 minutes, or until the lentils are tender but still hold their shape.
  • 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 a spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook25
Total Time40 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 2 tablespoon extra virgin olive oil extra virgin
  • 2 onion medium chopped
  • 4 carrot peeled and chopped
  • 1 pound cauliflower half of a medium cauliflower head, cut into florets
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 56 ounce canned diced tomatoes lightly drained
  • 2 cup dry lentil picked over and rinsed
  • 8 cup vegetable broth
  • 4 cup water
  • 2 teaspoon Kosher salt or more to taste
  • 1 pinch red pepper flakes
  • ½ teaspoon ground black pepper Freshly ground preferably, or to taste
  • 2 cup collard or kale or spinach, chopped, tough ribs removed
  • 2 tablespoon lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler
Reheating/Serving Instructions

Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.

Nutrition

Calories: 228kcal | Carbohydrates: 39g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 1274mg | Potassium: 927mg | Fiber: 15g | Sugar: 9g | Vitamin A: 5048IU | Vitamin C: 46mg | Calcium: 126mg | Iron: 5mg

Get the most out of your order

You can get some side dishes for free.

  • Start with the main dish, then add the sides.
  • You'll see the magic pricing at work.
  • The prices will change as you add more dishes to your cart.
  • You'll only pay for the total time it takes to prepare everything.