Best Lentil Soup Prep Time: 10 min | Cook Time: 45 min | Servings: 6 Original Recipe: cookieandkate.com Ingredients SERVINGS 1x 2x 3x 1/4 cup Olive oil 1 medium yellow or white onion 2 Carrot 4 Garlic clove 2 teaspoons Cumin 1 teaspoon Curry 1/2 teaspoon Thyme 1 large can of diced tomatoes 1 cup Brown lentils 4 cups Vegetable broth 2 cups Water 1 teaspoon Salt 1 Crushed red peppers 1 Black pepper 1 cup fresh collard greens or kale 1 lemon juice Get Ready! large Dutch oven or pot Blender Advertisement Steps 1. Extra virgin olive oil 1/4 cup Yellow or white onion 1 medium Chop chopped onion Carrots 2 Peel and chop peeled and chopped carrots Sauté large Dutch oven or pot medium 5 minutes 2. Garlic 4 cloves Press or mince pressed or minced garlic Ground cumin 2 teaspoons Curry powder 1 teaspoon Dried thyme 1/2 teaspoon Sauté large Dutch oven or pot medium 30 seconds 3. Diced tomatoes 1 large can (28 ounces) Lightly drain tomatoes. Sauté large Dutch oven or pot medium 3-4 minutes 4. Bring to boil Brown or green lentils 1 cup Rinse Vegetable broth 4 cups Water 2 cups Salt 1 teaspoon Red pepper flakes 1 pinch Black pepper To taste Bring to boil large Dutch oven or pot high 5. Reduce heat and simmer Cover partially and stir once in a while. Simmer large Dutch oven or pot medium-low 25 to 30 minutes Advertisement 6. Thicken broth Soup 2 cups Blend 2 cups of your soup... Pour it back into the pot. (Or use a potato masher directly in the pot.) Blend 7. Fresh collard greens or kale 1 cup Chop chopped greens Lemon juice 1 tablespoon Simmer large Dutch oven or pot medium-low 5 minutes Advertisement