Ingredients
- 4 Tbl butter
- 2 yellow onions, chopped
- 4-6 carrots, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp dried thyme
- 28 oz can diced tomatoes
- 1 cup brown or green lentils
- 4 cups broth (vegetable or chicken)
- 2 cups water
- Red pepper flakes
- Ground black pepper, to taste
- 8 oz chopped collard greens or kale
- Juice of 1 lemon
Directions
- Warm the butter in a large Dutch oven or pot over medium heat.
- Once the butter is shimmering, 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 drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then 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. Purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in lemon juice.