Liz’s Lentil Soup
Leading Lady Spotlight: This recipe comes from my dear friend, Liz — my best pal since day 1. No joke, she and I sat together in 1st grade and have been friends ever since. It’s rare to have a friendship like this. Liz is a beautiful human, terrific friend, total goofball, badass professional, wifey, and mama of two beautiful little girls. Liz was my “pregnancy-fairy-godmother” while I carried Charlie, as her second daughter was born just weeks before Charlie. She sent me all her tips, tricks, and necessities, so I would have everything I needed, for my first baby and delivery. Because of this, I say this recipe is served as a thank you to the friends who fill your cup most. Alright, onto Liz’s Lentil Soup!
Downloadable recipe card: here
Serves: 4 servings
Prep time: 55 mins
What You’ll Need
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 kale, ribs removed
1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
How to Make
First, prepare your soup base.
Warm olive oil in a large pot over medium heat. With oil simmering, add onion and carrots, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Next, add in your key flavors.
Add garlic, cumin, curry powder and thyme, stirring in for 30 seconds. Pour in the drained diced tomatoes and cook for 3 minutes, stirring often.
Then, bring everything up to a boil.
Pour in lentils, broth and water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat, bringing mixture to a boil. Then, partially cover and reduce the heat to simmer. Cook for 30 minutes, or until the lentils are tender.
Now, purée some of the soup, to thicken it up.
Transfer ~2 cups of the soup to a blender and purée until smooth. Pour puréed soup back into the pot.
With your soup nearly ready, add greens and final touches.
Remove the pot from the heat and stir in chopped greens, and lemon juice. Season with salt, pepper and/or lemon juice, to taste. If you want things spicier, add another pinch red pepper flakes.
Enjoy!
Serve hot!
Enjoy!
