Ingredients
- 5 tablespoons olive oil (3 + 2)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 carrots, peeled and chopped
- 2 tsp ground cumin
- 1 teaspoon curry powder
- 1 tsp hot ground chili
- ½ tsp dried thyme
- 400 g chopped tomatoes, from a can
- 800 ml water
- 1 vegetable cube
- 240 g lentils, from a can
- 50 g fresh collard greens, tough ribs removed, leaves coarsely torn into small pieces
- Juice of ½ lemon
- ¼ tsp sea salt
- ¼ tsp ground black pepper
scroll for more
Spicy lentil soup
Time: 10 minutes prep, 30 minutes cook
Servings: 4
Directions
- Sauté onion, garlic and carrots in 3 tablespoons olive oil for about 5 minutes, stirring often.
- Add cumin, curry powder, chili and thyme, stir and cook for 30 seconds until fragrant
- Add chopped tomatoes and cook for a few more minutes, stirring often, in order to enhance the flavor.
- Add lentils, water and crumbled vegetable cube. Bring the soup to a boil, then reduce heat and simmer for 5 minutes.
- Transfer 2 cups of the soup to a blender and purée until smooth. Pour the puréed soup back into the pot.
- Stir in collard greens and cook the soup over low heat for 15 minutes or until the greens have softened to your liking.
- Remove the pot from the heat and stir in the lemon juice, remaining olive oil and season with salt and pepper.
- Easy tip: if you have any leftovers (which I sincerely doubt), they will keep for about 4 days in the refrigerator, or can be frozen for several months.
scroll for more
Summary
Vegan lentil soup with hearty greens and a squeeze of lemon for bright, fresh flavor.
