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I want to try this lentil soup. Just found the site and I'm loving it!
Joined: Dec 9, 2005
Posted to Thread #29418 at 8:02 pm on Feb 8, 2017
Vegan Lentil Soup
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins
Serves: 4 servings
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
1/4 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
1/2 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 1/2 to 1 medium lemon, to taste
Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. 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 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise 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 tender but still hold their shape.
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 5 more minutes, or until the greens have softened to your liking.
Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
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- Chicken and dumplings (made from canned biscuit dough). [NT] - MarilynFL - 4:03pm on 02/08/17
- I want to try this lentil soup. Just found the site and I'm loving it! [LINK] - MariaDNoCA - 8:02pm on 02/08/17
- I like a big pot of "something" on the stove, red sauce, stew, maybe CathyZ's bread in the oven... - MoNJ - 10:37pm on 02/08/17
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- Back in the day of having kids at home and a snow day when they were in and out - Charley - 11:11am on 02/09/17
- Great, easy soup and no doubt delicious. Lucky kids! All these little things - KarenNoCA - 3:18pm on 02/09/17
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