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extra-virgin olive oil white onion carrots garlic ground cumin curry powder thyme tomatoes green lentils vegetable broth water salt red pepper freshly ground black pepper collard greens lemon
Viewed: 13 - Published at: 4 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 1 white onion or medium yellow, chopped
- 2 carrots peeled and chopped
- 4 garlic cloves pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 28 ounces diced tomatoes drained
- 1 cup green lentils or brown, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt more to taste
- 1 pinch red pepper flakes
- freshly ground black pepper
- 1 cup collard greens chopped fresh, or kale, tough ribs removed
- 1 lemon medium, to taste
Method
- 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 heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and puree the soup until smooth. Pour the pureed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
- Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.
