Lentil Soup (Mediterranean)
Last updated: Friday July 09, 2021
Ingredients:
- |
1/4 |
- |
Olive Oil (Extra Virgin) |
1 |
- |
- |
Sweet Onion (medium, chopped) |
2 |
- |
- |
Carrots (peeled and chopped) |
4 |
- |
- |
Garlic Cloves (pressed or minced) |
2 |
- |
Tsp |
Ground Cumin |
1 |
- |
Tsp |
Curry Powder |
- |
1/2 |
Tsp |
Dried Thyme |
1 |
- |
Can |
Diced Tomatoes (28 oz.) - lightly drained |
1 |
- |
Cup |
Dry Brown or Green Lentils (picked over and rinsed) |
4 |
- |
Cups |
Vegetable Broth |
2 |
- |
Cups |
Water |
1 |
- |
Tsp |
Salt (to taste) |
1 |
- |
Pinch |
Red Pepper Flakes |
- |
- |
- |
Freshly Ground Black Pepper (to taste |
1 |
- |
Cup |
Collard Greens or Kale (chopped fresh and tough ribs removed) |
1 - 2 |
- |
TBS |
Lemon Juice (juice of one lemon, to taste) |
Directions
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- 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.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Yield: Approximately 4 Servings
Theo and Nancy