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Hearty Lentil Soup

TIME

55 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

375 kcal

CARBS

49 g

PROTEIN

16 g

FAT

15 g

Z Hearty Lentil Soup

About this recipe

Lentils were among the crops cultivated in Southwest Asia during the Neolithic, alongside early grains. This hearty soup is a modern, broadly Mediterranean-style recipe—not a dish with one established historical origin. It combines lentils with vegetables, warm spices, leafy greens, and lemon.

WHY YOU’LL LOVE IT

Brown or green lentils make this soup hearty and filling. A portion of the soup is blended for a naturally creamy texture. Lemon and greens brighten the rich, warmly spiced broth.

Ingredients

  • ¼ cup extra-virgin olive oil (2 fl oz / 60 ml)
  • 1 medium yellow onion, chopped (about 5 oz / 140 g)
  • 2 medium carrots, peeled and chopped (about 4 oz / 120 g)
  • 4 garlic cloves, minced (about ½ oz / 14 g)
  • 2 tsp ground cumin (about 4 g)
  • 1 tsp curry powder (about 2 g)
  • ½ tsp dried thyme (about ½ g)
  • 1 can diced tomatoes, lightly drained (28 oz / 794 g)
  • 1 cup brown or green lentils, rinsed and picked over (about 7 oz / 200 g)
  • 4 cups vegetable broth (32 fl oz / 950 ml)
  • 2 cups water (16 fl oz / 475 ml)
  • 1 tsp salt, plus more to taste (about 6 g)
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup chopped kale or collard greens, tough ribs removed (about 2 oz / 60 g)
  • 1–2 tbsp fresh lemon juice (½–1 fl oz / 15–30 ml)

Preparation

  1. Warm the olive oil in a large pot over medium heat. Add the onion and carrots and cook, stirring often, until softened, about 5 minutes.
  2. Stir in the garlic, cumin, curry powder, and thyme. Cook until fragrant, about 30 seconds. Add the drained tomatoes and cook, stirring, for 2–3 minutes.
  3. Add the lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil, then reduce the heat, partially cover, and simmer until the lentils are tender but still hold their shape, about 25–30 minutes.
  4. Transfer about 2 cups of soup to a blender and purée until smooth, or briefly blend a portion with an immersion blender. Stir the purée back into the pot.
  5. Add the kale and simmer for about 5 minutes, until tender. Remove the pot from the heat and stir in 1 tablespoon of lemon juice.
  6. Taste and adjust the salt, pepper, red pepper flakes, and lemon juice. Serve hot.

Tips

Use brown or green lentils so they keep their shape; red lentils cook down more quickly.
Blend only part of the soup to keep a hearty, chunky texture.
Add the lemon juice at the end, then adjust to taste.

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