Lentil Soup

Servings 6


  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 large can diced tomatoes, lightly drained
  • 1cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt
  • pinch of red pepper flakes
  • 1 cup chopped fresh collard greens
  • freshly ground black pepper
  • 1 to 2 tablespoons lemon juice


  1. Warm oil in a large Dutch oven or pot over medium heat. 
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened.
  3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant and pour in the drained and diced tomatoes and cook for a few more minutes.
  4. Pour in the lentils, broth and the water. Add in 1 teaspoon salt, and red pepper flakes. Raise heat and bring the mixture to a boil, and then reduce the heat to maintain a gentle simmer.
  5. Cook for 25 to 30 minutes or until the lentils are tender. Use the immersion blender to blend a portion of the soup.
  6. Add the chopped greens and cook for 5 minutes.  Add lemon juice once the soup cools a little.
  7. Serve hot and enjoy!