Recipe
Lentil Soup
December 29, 2025
Quick facts
16 ingredients
10 steps
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more 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 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste
Steps
- 1
Warm olive oil in a large pot over medium heat.
- 2
Add onion and carrot; cook, stirring often, until onion softens and becomes translucent, about 5 minutes.
- 3
Add garlic, cumin, curry powder, and thyme; cook, stirring constantly, until fragrant, about 30 seconds.
- 4
Pour in drained diced tomatoes; cook a few minutes, stirring often.
- 5
Add lentils, vegetable broth, water, salt, red pepper flakes, and black pepper; bring to a boil.
- 6
Partially cover pot and reduce heat; simmer 25-30 minutes, until lentils are tender but hold shape.
- 7
Transfer 2 cups of soup to a blender; puree until smooth and return to pot (or use immersion blender).
- 8
Add chopped greens; cook 5 minutes until softened.
- 9
Remove from heat; stir in lemon juice; adjust seasoning with salt, pepper, and additional lemon juice or red pepper flakes if desired.
- 10
Serve hot. Leftovers can be refrigerated for up to 4 days or frozen for several months.