A classic soup that satisfies with substance and taste. Of course, you can amend the recipe to include whichever lentils you have on hand (Brown lentils add an earthy flavor, while green offer up a bit of peppery taste), or mix up the spices you add to create a soup that you’ll truly love.
- ¼ cup extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, 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
- 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 to 2 tablespoons lemon juice, to taste, if desired
Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few minutes, stirring often.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes, and season with freshly ground black pepper.
Increase the heat and bring the mixture to a boil. Partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender and purée the soup until smooth. (Alternately, use an immersion blender to bring to desired consistency). Remove the pot from the heat and, if using, stir in 1 tablespoon of lemon juice. Serve while hot.
