lentil soup

Soup // Mains // 4-6 servings

Splash of oil

1 large carrot, peeled and chopped

1 zucchini (or 1 stalk celery), chopped

2 teaspoons of minced garlic (Jarred)

1 teaspoon ground cumin

½ teaspoon curry powder

¼ teaspoon dried thyme

1 can (~400g) chopped tomatoes

1 can (~400g) lentils, drained and rinsed

2 cups vegetable broth

1 cup water

Pinch salt, plus more to taste

Pinch of dried chili flakes

Handful chopped fresh baby spinach or kale, tough ribs removed (Optional)

½ to 1 tablespoons lemon juice, to taste

Warm the oil in a large pot over medium heat.

Once the oil is shimmering, add the chopped carrot, zucchini/celery and cook for about 5 minutes.

Add garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in broth and water. Add salt and a pinch of red pepper/chili flakes. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook until the vegetables are softened almost to your liking.

Add lentils and chopped greens and cook for 5 more minutes, or until lentils are hot and the greens and vegetables are softened to your liking.

Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper/chili flakes.