This scrumptious, heart warming soup is so delicious you'll forget you're being so healthy. Vegan and gluten-free never tasted so good!
Makes 6-8 servings
¼ cup evoo
1 medium white onion, chopped
3 carrots, peeled and chopped
4 garlic cloves, pressed
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 28oz can diced tomatoes, drained
1 cup puy lentils, rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste Red pepper flakes
Freshly ground black pepper
1 1/2 cups chopped fresh kale, ribs removed
Juice of 1 medium lemon, to taste
⭐️you can add Italian sausage when serving for the meat eaters in your life
Warm the evoo in a large Dutch oven over medium heat. Once hot, add the chopped onion and carrot and cook, stirring often, until the onion is soft & translucent. Add the garlic, cumin, curry powder & thyme. Cook until fragrant while stirring constantly. Add tomatoes and cook for a few minutes, stirring often. Add lentils, broth and water + 1 teaspoon salt & a pinch of red pepper flakes. Season with freshly ground black pepper. Raise heat & bring to a boil, partially cover the pot & reduce heat to a gentle simmer. Cook for 30 minutes, or until the lentils are tender. Carefully purée 2 cups of soup in a blender. Pour puréed soup back into the pot and add the chopped kale. Cook for 5 more minutes.
Remove pot from heat and stir in lemon juice. Taste and season with more salt, pepper &/or lemon juice if necessary. Serve immediately.
xo :) Lisa