I’m not gonna lie, I’ve made plenty of underwhelming lentil soups in my day, that never had a chance of making on this blog. But, this might just be the best lentil soup I’ve ever had.
And really, what vegan blog would be complete without a lentil soup recipe?
What really makes this soup pop is the combination of spices and the touch of lemon. It’s a wonderful combination of flavors that you most likely already have on hand.
Why is this “Everyday Lentil Soup”? Because the ingredients are so basic, it’s so easy to make, takes such little time and effort, that it can be made pretty much any day or everyday.
Now, enough chit chat already… let’s get cooking!
Everyday Lentil Soup
- 1 Medium Yellow Onion Chopped
- 2 Carrots Chopped
- 4-5 Cloves Garlic Minced
- 1 Tsp Cumin
- 1 Tsp Curry Powder
- 1 Tsp Thyme
- 1 Tsp Crushed Red Pepper Flakes
- 1 Tsp Salt optional
- 1 28 oz Can Diced Tomatoes drained
- 1 Cup Lentils (green or brown) rinsed and picked through
- 4 Cups Vegetable Broth
- 2 Cups Water
- 1 Cup Kale, Collards or Swiss Chad
- 1 Juice of 1 Lemon
- Warm a large Dutch Oven pot over medium high heat. Add in a couple tablespoons of water or vegetable broth. Add in onion and carrot and cook until onion is soft and translucent, about 5 minutes. Add water or broth as needed to keep vegetables from sticking.
- Add garlic, cumin, curry powder, thyme, and crushed red pepper flakes. Stir until fragrant. Now, add the tomatoes stir to combine.
- Next add the lentils, broth, water and salt. Stir to mix all the ingredients together. Bring soup to a boil. Reduce heat to a simmer and partially cover and allow soup to maintain a gentle simmer. Cook for 30 minutes or until lentils are tender.
- Remove 2 cups of soup from the pot and add to a blender. Blend until smooth and add back to the pot. Add the greens and allow to cook until greens have softened, about 5 minutes.
- Remove from heat and stir in lemon juice. Serve in bowls and enjoy!