Yes it is spring, which means it's not technically soup season anymore, but it's been freezing here. The past few days have highs in the mid 30's. SPRING WHERE ARE YOU?! I have not been enjoying the cold, but it has given me an excuse to stay inside bundled up and bake.
One of my favorite cold weather foods is soup. I like a hearty soup with a rich flavor, but I hate soup that's loaded with salt. Nothing ruins soup more than tasting like an entire salt shaker was dumped in it- yuk! Let me assure you the soup I'm about to share does not taste like that. This lentil soup is one of my favorites because it's hearty, will fill you up, the flavor is amazing, and it does not take a lot of time or effort to make (always a bonus). I made it last week for a family friend and she loved it! It's vegan and allergy friendly (gluten, dairy, soy, and nut free) so everyone can enjoy it!
- 28 oz. diced tomatoes, drained
- 4 cups low sodium, organic vegetable broth
- 2 cups water
- 3 Tablespoons olive oil
- Juice of 1/2 lemon
- 1 small/medium sweet onion, diced
- 2/3 cup carrots, sliced
- 1 cup kale, chopped and ribs removed
- 1 cup lentils, rinsed
- 1.5 teaspoons minced garlic
- 1 teaspoon curry powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried thyme
- pinch of red pepper flakes
- pinch of freshly ground pepper
In a medium pot heat olive oil over medium heat.
When olive oil is warm add carrots and onion to pot. Stir often until onion becomes golden and carrots are soft.
Add in minced garlic, cumin, curry powder, and thyme and stir to mix in with vegetables (about 30 seconds).
Then, add in drained diced tomatoes stirring often until combined and well coated with seasoning (about 5 minutes).
Next, add in lentils, vegetable broth, and water and stir. After stirring add in red pepper flakes and freshly ground pepper. Turn up the heat and bring pot to a boil. After pot comes to a boil partly cover pot with lid and reduce heat to a simmer. Cook for about 30 minutes or until lentils are tender.
Transfer 2 cups of soup to a blender and puree the soup until smooth. Pour pureed soup back in pot and add in chopped kale. Cook for an additional 5 minutes allowing the kale to soften.
Remove pot from heat and add in juice from 1/2 lemon and stir.
Serve and enjoy!