Vegan Lentil Soup
Ingredients
- 3 teaspoons extra virgin olive oil
- 1 small white onion & 1 small red onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1 ounce can of diced tomato, drained
- 1 cup green lentils, rinsed well
- 4 cups vegetable broth
- 2 cups water
- salt & pepper to taste
- pinch red pepper flakes
- 2 cups chopped kale, harder ends removed
- juice of 1/2 to 1 medium lemon, to taste
- 300g potatoes cooked
Preparation
First, peel the potatoes and bring them to boil in a separate pot for 15 - 20 minutes
Next, heat up the olive oil in a pot over medium heat
Once the oil is heating up add the chopped onion and carrot and cook, stirring often, until the onion has become translucent
Now, add the garlic, cumin, curry powder and thyme
Let it cook while stirring constantly
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 salt and pepper to taste and also a pinch of red pepper flakes
Increase the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer
Cook for 30 minutes, or until the lentils are cooked
Transfer 2 cups of the soup to a blender
Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth
Pour the puréed soup back into the pot and add the chopped greens
Cook for a few more minutes until the greens have softened up a bit
Remove the pot from heat and stir in the juice of half of a lemon
Add in the already cooked and chopped potatoes
And mix everything together! Serve and ENJOY
