Best Lentil Soup Recipe
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This simple soup recipe from Cookie and Kate is plant-based, comes together quickly, and uses mostly pantry staples. You can swap fresh greens at the end for frozen if you don't have fresh on hand. 

To make, you'll saute onion and carrot in oil until onion is translucent. You'll then add garlic and spices before adding diced tomatoes, lentils, broth and water. You'll bring the soup to a boil and simmer for about 30 minutes, then use an immersion blender to partially blend the soup. Lastly, you'll add greens and lemon juice. Yum!

What you'll Need: 
  • ¼ cup extra virgin olive oil

  • 1 medium yellow or white onion

  • 2 carrots

  • 4 garlic cloves

  • 2 tsp ground cumin

  • 1 tsp curry powder

  • ½ tsp dried thyme

  • 1 large can (28 oz) diced tomatoes

  • 1 cup brown or green lentils

  • 4 cups vegetable broth

  • 2 cups water

  • 1 tsp salt

  • Pinch of red pepper flakes

  • Freshly ground black pepper

  • 1 cup chopped fresh collard greens or kale

  • 1-2 tbsp lemon juice

Get the full recipe and instructions from Cookie and Kate here.

Servings: 
Ready in: 
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