By Tarishi Shrivastava
September 11, 2024
This simple lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for a bright, fresh flavour. It is seasoned with a few spices and plenty of freshly ground black pepper. Here is how to make this monsoon favourite soup:
¼ cup extra virgin olive oil 1 onion 2 carrots 4 garlic cloves 2 tsp ground cumin 1 tsp curry powder ½ tsp dried thyme 1 tomatoes 1 cup brown or green lentils 4 cups vegetable broth 2 cups water Salt according to taste Pinch of red pepper flakes Ground black pepper, to taste Collard greens or kale 1 to 2 tsp lemon juice
Heat olive oil in a pot over medium heat.
Sauté onions and carrots until soft, about 5 minutes.
Add garlic, cumin, curry powder, and thyme; cook for 30 seconds.
Stir in diced tomatoes and cook for a few minutes.
Add lentils, broth, water, salt, pepper, and red pepper flakes; boil.
Simmer for 25-30 minutes until lentils are tender.
Blend part of the soup and return to the pot. Add chopped greens and cook for 5 minutes.
Stir in lemon juice and adjust the seasoning. Serve hot and store leftovers in the fridge or freezer.