Lentil Soup
Ingredients
- ¼ cup Extra Virgin Olive Oil
- 1 Medium Yellow Onion (chopped)
- 3 Carrots (peeled and chopped)
- 3 Celery Stalks (chopped)
- 4 Garlic Cloves (minced)
- 2 tsp Curry Powder
- ½ tsp Dried Thyme
- 28 oz Diced Tomatoes (canned, drained)
- 1 cup Lentils (rinsed)
- 4 cups Broth (low-sodium)
- 2 cups Water
- pinch Red Pepper Flakes
- Black Pepper (to taste)
- 2 cups Chopped Kale or Shredded Brussels Sprouts
- 1-2 tbsp Lemon Juice
Instructions
- Warm the olive oil in a large pot over medium heat.
- Add onion, carrot, and celery and cook for 5 minutes.
- Add garlic, cumin, curry powder, and thyme. Cook for 30 to 60 seconds.
- Add diced tomatoes and gook for 3 minutes.
- Add lentils, broth, water, red pepper flakes, and black pepper. Raise heat and bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Blend about 2 cups of soup to a puree. Pour back into pot.
- Add chopped greens or Brussels sprouts, cook for 5 minutes.
- Add lemon juice and stir. Serve and enjoy!
Notes
The best thing about soups is that you can adjust the recipes as you need to! Have broccoli you need to use? Add it in! Have some leftover chicken? In it goes!