Go Back
–+ servings
Lentil soup in a rustic ceramic bowl, with visible lentils, tomatoes, and greens.

Lentil Soup

Baked bree smiling woman enjoying homemade jam at kitchen table.Melissa Nicholson
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine Mediterranean
Servings 4 servings
Calories 338 kcal

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 (28 oz. can) 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

Instructions
 

  • Start by heating the olive oil in a large pot over medium heat until it shimmers.
    Heating olive oil in a white pot for lentil soup.
  • Add the onion and carrots to the pot, cooking until the onion is soft and translucent, about 5 minutes.
    Cooking diced onion and carrots in a pot for Lentil Soup.
  • Stir in the garlic, cumin, curry powder, and thyme, cooking until fragrant, roughly 30 seconds.
    Diced vegetables sautéing in olive oil inside a white skillet.
  • Mix in the diced tomatoes and let them simmer for a few minutes to deepen their flavor.
    Diced tomatoes simmering with carrots, onions, and garlic in a pot for lentil soup.
  • Add the lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil, then simmer gently, partially covered, until lentils are tender, about 25 to 30 minutes.
    Adding brown lentils to a pot of diced tomatoes and vegetables for lentil soup.
  • Blend 2 cups of the soup until smooth, then return it to the pot to thicken the soup.
    Lentil soup simmering in a white pot with a wooden spoon.
  • Stir in the chopped greens and cook until they're soft. Finish by adding lemon juice and adjusting the seasoning to your taste.
  • Serve the soup hot. Store leftovers in the fridge for up to 4 days or freeze for longer storage.
    Lentil soup with vegetables in a rustic bowl, served with a lemon wedge.

Nutrition

Calories: 338kcalCarbohydrates: 40gProtein: 14gFat: 14gSaturated Fat: 2gSodium: 1557mgFiber: 17g
Keyword freezer-friendly soup, lentil soup
Tried this recipe?Let us know how it was!