Ingredients
Equipment
Method
Sauté the Aromatics and Build the Umami Base
- Warm the ¼ cup extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and carrot. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Stir in 1 tablespoon of tomato paste, letting it cook and deepen in color for a minute or two to caramelize its sugars and develop deep umami notes.
- Now, add the pressed or minced garlic, ground cumin, curry powder, and dried thyme. Cook until the spices become intensely fragrant, stirring constantly, for about 30 seconds.
- Pour in the lightly drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor even further.
Simmer to Perfection
- Pour in the brown or green lentils, vegetable broth, and water. Add 1 teaspoon salt, a pinch of red pepper flakes, freshly ground black pepper, and ½ to 1 teaspoon tamari or soy sauce.
- Raise the 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. Taste a lentil to ensure it's perfectly cooked through.
Create Creamy Texture
- For a wonderfully creamy texture, transfer about 2 cups of the soup to a blender. Securely fasten the lid and purée until smooth and luscious. Carefully pour the puréed soup back into the pot.
- Alternatively, use an immersion blender directly in the pot to blend a portion of the soup until it reaches your desired consistency.
Finish with Greens and Brightness
- Add the chopped collard greens or kale 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 fresh lemon juice. This final squeeze of acidity is key to brightening the entire soup and making all the flavors pop.
- Taste and season with more salt, pepper, and/or lemon juice until the flavors really sing. For spicier soup, feel free to add another pinch or two of red pepper flakes.
Serve and Enjoy!
- Serve your beautiful lentil soup while hot.
- Leftovers will keep wonderfully for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Nutrition
Notes
Pro Tips: Don't skip sautéing tomato paste and adding tamari for deep umami. Blend a portion for creamy texture without dairy. Lemon juice is essential for brightness. Embrace the olive oil for richness. This soup improves overnight, great for meal prep. Always rinse lentils thoroughly.
Storage: Keeps for 4 days in the fridge, or freeze for several months. Reheat gently on the stovetop or microwave, adding liquid if needed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.