Spiced Vegan Lentil Soup Recipe

INGREDIENTS

• ¼ cup greater virgin olive oil
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 2 cups water
• 1 teaspoon salt, greater to flavor
• Pinch red pepper flakes
• 1 huge can (28 oz) diced tomatoes, tired
• 1 cup brown or inexperienced lentils, picked over and rinsed
• four cups vegetable broth
• Freshly floor black pepper
• 1 cup chopped clean collard greens or kale, hard ribs removed
• Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS

• Warm the olive oil in a massive Dutch oven or pot over medium warmth. One-fourth cup olive oil may additionally appear like lots, but it provides a lovable richness and heartiness to this nutritious soup.
• Once the oil is shimmering, add the chopped onion and carrot and cook dinner, stirring often, until the onion has softened and is popping translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until aromatic whilst stirring continuously, approximately 30 seconds. Pour in the tired diced tomatoes and cook for some extra mins, stirring often, so that you can enhance their flavor.
• Pour within the lentils, broth and the water. Add 1 teaspoon salt and a pinch of crimson pepper flakes. Season generously with freshly floor black pepper. Raise heat and produce the combination to a boil, then partially cowl the pot and reduce heat to keep a gentle simmer. Cook for half-hour, or until the lentils are tender but still hold their form.
• Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel positioned over the lid and purée the soup until easy. Pour the puréed soup lower back into the pot and upload the chopped vegetables. Cook for 5 more minutes, or till the veggies have softened to your liking.
• Remove the pot from warmth and stir inside the juice of half of of a lemon. Taste and season with greater salt, pepper and/or lemon juice until the flavors genuinely sing. Serve without delay. Leftovers will hold well for approximately four days inside the refrigerator, or can

NOTES

• Soup recipe roughly primarily based on America’s Test Kitchen’s lentil soup in The Complete Vegetarian Cookbook, with reference to The First Mess’ preferred lentil soup. 
• IF YOU LOVE THIS RECIPE: You may enjoy my hearty vegetarian chili, exceptional black bean soup and quinoa vegetable soup. If you adore lentils, take a look at out extra delicious lentil recipes here!
• Source : https://cookieandkate.com/2015/vegan-lentil-soup-recipe/

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