Spiced Lentil Vegetable Soup

Ingredients:

• ¼ cup extra virgin olive oil

• 1 medium yellow or white onion, chopped

• 2 carrots, peeled and chopped

• 4 garlic cloves, pressed or minced

• 2 teaspoons ground cumin

• 1 teaspoon curry powder

• ½ teaspoon dried thyme

• 1 large can (28 ounces) diced tomatoes, drained

• 1 cup brown or green 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 fresh collard greens or kale, tough ribs removed

• Juice of ½ to 1 medium lemon, to taste

Directions:

1. Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the onion and carrot and cook until the onion is turning translucent. Add garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly. Pour in tomatoes and cook, stirring often.

2. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Bring the mixture to a boil, then partially cover the pot and reduce heat to a simmer. Cook for 30 minutes. Blend 2 cups of the soup and return to pot. 

3. Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice.