Spicy Lentil Soup

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté onion, garlic and carrots in 3 tablespoons olive oil for about 5 minutes, stirring often.
  • Add cumin, curry powder, chili and thyme, stir and cook for 30 seconds until fragrant.
  • Add chopped tomatoes and cook for a few more minutes, stirring often, in order to enhance the flavor.
  • Add lentils, water and crumbled vegetable cube. Bring the soup to a boil, then reduce heat and simmer for 5 minutes.
  • Transfer 2 cups of the soup to a blender and purée until smooth. Pour the puréed soup back into the pot.
  • Stir in collard greens and cook the soup over low heat for 15 minutes or until the greens have softened to your liking.
  • Remove the pot from the heat and stir in the lemon juice, remaining olive oil and season with salt and pepper.
  • Easy tip: if you have any leftovers (which I sincerely doubt), they will keep for about 4 days in the refrigerator, or can be frozen for several months.
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