Vegan Lentil Soup
Fall is here! Time to make healthy, and comforting soups and stews. Here is recipe for one of my favorites:
Vegan Lentil Soup
1/4 cup extra virgin olive oil (sound like a lot but it adds lovely richness and heartiness to this nutritious soup
1 medium onion chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed and minced
1 tsp curry powder
1/2 tsp dried thyme
1 – 28 oz can of diced tomatoes, drained
1 cup brown or green lentils, rinsed and picked over
4 cups vegetable broth
2 cups water
1 tsp salt and more to taste
pinch red pepper flakes
freshly ground black pepper
1 cup chopped collard greens or kale, tough ribs removed
juice of 1/2 to 1 medium lemon, to taste
Instructions
Urine should be on the light yellow side, and abundant (If urine is dark and minimal then you are likely not drinking enough). Expect to empty the bladder every 2 to 3 hours (Going constantly=too much water).
- warm the olive oil in a large dutch oven or pot over medium heat
- add onion and carrot and cook stirring often until onion is softened and translucent (about 5 minutes)
- add garlic, cumin, curry power and thyme and cook until fragrant (about 30 seconds)
- pour in the drained diced tomatoes and cook for a few more minutes to enhance flavors
- add lentils, broth and water. Add 1 tsp salt and a pinch of red pepper flakes and season generously with freshly ground black pepper
- raise heat and bring to a boil, partially cover pot and reduce heat to maintain a gentle simmer for 30 minutes or until lentils are tender but still hold their shape
- transfer 2 cups of soup to a blender and puree the soup until smooth , then add back to the pot and add the chopped collard greens or kale. Cook for 5 minutes more, or until greens have softened to your liking.
- remove from heat, add the juice of the lemon. Serve immediately.
- leftovers keep in fridge for 4 days and can be frozen for several months
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