Spicy Lentil Soup
(makes 1 portion, can be multiplied and made in batches for several days)
60 g dry brown lentils
2/3 of 14 oz can diced tomatoes
1/2 medium yellow or white onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, pressed or minced
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon dried thyme
2 1/3 cup vegetable broth
2/3 cups water
1/2 teaspoon salt, add more to taste
Pinch red pepper flakes or chili powder
Freshly ground black pepper
1/2 cup chopped fresh collard greens or kale, tough ribs removed
Juice of 1/4 medium lemon, to taste
Warm 1 tsp olive oil in a large pot over medium heat.
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 or chili powder.
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 1/4 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 are to your liking.
This makes 1 portion; can double, triple, etc and leftovers will keep well for about 4 days in the refrigerator or can be frozen for several months (just defrost before serving).