Healthy Vegan Lentil Soup
Ingredients
- 3 teaspoons extra virgin olive oil
- 1 small white onion and 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
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper to taste
- Pinch red pepper flakes
- 2 cups chopped kale, harder ends removed
- Juice of 1/2 or 1 medium lemon or lime
- 300 grams cooked potatoes
Preparation
Peel the potatoes and boil them in a separate pot for 15 to 20 minutes.
Heat the olive oil in a pot over medium heat.
Add the chopped onion and carrot, and cook, stirring often, until the onion is translucent.
Add the garlic, cumin, curry powder, and thyme, and stir constantly while cooking.
Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor.
Pour in the lentils, vegetable broth, and water, then add salt and pepper to taste and 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 a gentle simmer.
Cook for 30 minutes or until the lentils are tender.
Transfer 2 cups of the soup to a blender and purée until smooth, protecting your hand from steam with a tea towel over the lid.
Pour the puréed soup back into the pot and add the chopped greens.
Cook for a few more minutes until the greens have softened.
Remove the pot from heat and stir in the juice of half a lemon.
Add the cooked and chopped potatoes and mix everything together.
Serve and enjoy.
Notes
This recipe is inspired by Cookie and Kate and can be served as a lunch or dinner idea.
