Recipes
Best Lentil Soup
¼ cup olive oil
1 medium yellow/white onion chopped
2 carrots peeled and chopped
4 garlic cloves pressed or minced
2 tsp ground cumin
1 tsp curry powder
½ tsp dried thyme
1 large can (28 oz) diced tomatoes drained
1 cup brown or green lentils, checked and rinsed
4 cups veg broth
2 cups water
1 tsp salt/ to taste
Pinch of red pepper flakes
Freshly ground black pepper to taste
1 cup chopped fresh collard greens or kale, tough ribs removed
1-2 Tablespoons lemon juice (½ - 1 medium lemon) to taste
Directions:
Warm olive oil in large Dutch oven or pot over medium heat. ¼ cup olive oil may seem 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 onion has softened and turning translucent about 5 mins.
Add garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly about 30 secs. Pour in drained diced tomatoes and cook for a few more minutes, stirring often to enhance flavour.
Pour in lentils, broth and water. Add 1 tsp salt and pinch red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring mixture to a boil., then partially cover pot and reduce the heat to maintain a gentle simmer. Cook for 25 - 30 mins or until lentils are tender but still hold their shape.
Transfer 2 cups of soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid and puree the soup till smooth. Pour pureed soup back into pot.(Or use immersion blender)
Add chopped greens and cook for 5 more minutes or till softened. Remove pot from heat and stir in 1 Tablspoon lemon juice. Taste and season with more salt, pepper or lemon juice. For spicier soup add another pinch or two of red pepper flakes.
Will keep for 4 days in fridge or several months in freezer