It’s getting colder in Australia which means it’s soup time! I found a lentil soup recipe online and made a few changes to accommodate my less-than-fully-stocked kitchen. It turned out so well! I love when a vegan meal feels hearty, nutritious and flavourful. YUM!
- ¼ cup extra virgin olive oil
- 1 medium white onion (diced)
- 1 big carrots, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 28-ounce can of diced tomatoes
- 1/2 cup green lentils, picked over and rinsed (preferably soaked for an hour or more)
- 1/2 cup red lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 cup chopped dinosaur kale
- Juice of ½ lemon
- Warm the olive oil in a large pot over medium heat. Add the onion and carrot for 5 minutes until onion is starting to go clear.
- Add the spices (garlic, cumin, curry powdery and thyme) and stir until it’s smelling great (3o seconds – 1 minute).
- Pour in the can of tomatoes and let cook, stirring often, for a few minutes
- Add the broth and water
- Add the lentils, a pinch of salt, red pepper flakes, and fresh ground pepper to taste
- Bring to a boil, then cover and reduce heat to simmer.
- Simmer for 30-45 minutes (or longer if you did not soak the green lentils first). Simmer until the lentils are tender.
- Stir in the chopped kale and cook for another 5 minutes or until the greens are soft but not limp
- Remove from heat and add the lemon juice and any additional salt/pepper to taste.
- Serve with a slide of hearty bread
I left the tomatoes in their juice instead of draining and did not think the soup was overpowered by tomotoes. I also took out the step of blending half the soup and instead substituted half the green lentils for red ones which readily fall apart and create more of a mush texture. This worked great and gave the soup a more complex texture without a kitchen appliance!
I normally de-stem my kale, but in this case, because it’s going in a soup that I will likely keep a few servings of and reheat later, I wanted to leave the stalks in to give the greens a bit more structure over repeated heatings. If you are going to eat yours in one go, you may consider de-stalking first.
What did you add?