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.
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula
Ingredients
2tablespoonextra virgin olive oilextra virgin
2onionmedium chopped
4carrotpeeled and chopped
1poundcauliflowerhalf of a medium cauliflower head, cut into florets
8clovegarlicpressed or minced
4teaspoonground cumin
2teaspooncurry powder
1teaspoondry thyme
56ouncecanned diced tomatoeslightly drained
2cupdry lentilpicked over and rinsed
8cuplow sodium vegetable broth
4cupwater
1teaspoonKosher saltmore or less to taste or preference
1pinchcrushed red pepper
½teaspoonfreshly ground black pepperFreshly ground preferably, or to taste
2cupcollard greensor kale or spinach, chopped, tough ribs removed
2tablespoonfresh lemon juicemade from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste
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.
Reheating 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.