This spicy lentil soup recipe is simple, vegan, and comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six smaller servings.
Spicy Lentil Soup
This spicy lentil soup recipe is simple, vegan, and comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six smaller servings.
Ingredients
- ¼ 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
- ½ 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 massaged well and tough ribs removed
- 1 to 2 tablespoons lemon juice ½ to 1 medium lemon, to taste
Instructions
- It is important to have your ingredients prepped before starting since each step is rather quick and ingredients are somewhat delicate and can burn easily.
- Warm the olive oil in a large pot over medium heat.
- Add the oil and once warm, add the chopped onion and carrot and cook, stirring frequently, until the onion has turned translucent.
- Add the garlic and spices. Cook until fragrant while stirring constantly, about 30 seconds.
- Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
- Add the lentils, broth and the water.
- Add 1 teaspoon salt and a pinch (or more) of red pepper flakes.
- Season with freshly ground black pepper.
- Increase the heat to med-high 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, puree and add back to the soup or use an immersion blender to quickly thicken the soup.
- Add the massaged 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
- For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot.
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