INGREDIENTS
- ¼ cup extra virgin olive oil
- 1 medium/large yellow or white onion, chopped
- 2 large carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 1 teaspoon salt, more to taste
- 1/2 tsp of red pepper flakes
- Freshly ground black pepper, to taste
- 16 oz chopped fresh kale (or collard greens), tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste, add squeeze to each bowl when serving
INSTRUCTIONS
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.
No comments:
Post a Comment