This simple, hearty, brothy lentil soup comes from the wonderful Kate over at Cookie and Kate has a lovely recipe, and I’ve adapted it slightly to get our perfect ratios. She says it’s roughly based on America’s Test Kitchen’s lentil soup. It takes about 1 hour from start to finish, with about 20 minutes of active work.
This recipe makes 6 complete meals, and is perfect for batch cooking and freezing. It also makes the house smell amazing, because of the aromatics like garlic, curry powder, thyme, and cumin. It may seem like a lot of oil, but it contains exactly the right number of fat servings, and the oil is an important part of what makes the soup so rich and flavorful.
On a different note, why are there so many Kates and Katie’s in the food blogging world?
Warming Winter Lentil Soup
Each Serving Contains:
- 14 oz Veggies
- 1 Protein Serving
- 1 Fat Serving
- 2 lb (raw) of:
- diced onion
- chopped carrots
- 2 large cans (28-oz) diced tomatoes, with juice (or 3.5 lbs diced tomatoes)
- 2 cups chopped fresh collard greens or kale
- 16 oz (2 cups) dry brown, green, or yellow large lentils, rinsed (equivalent to 36-40 oz cooked)
- 3 oz (6 tablespoons) extra virgin olive oil (6 fat servings)
Condiments & Spices
- 8 cups vegetable broth
- 4 cups water
- 2 teaspoons salt, more to taste
- Large pinch red pepper flakes
- Freshly ground black pepper
- 6 garlic cloves, pressed or minced
- 4 teaspoons ground cumin
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- Juice of 1/2 to 1 medium lemon, to taste
- Grain Additions: Serve over 4 oz of cooked grain such as barley, rice, or quinoa, add potatoes, or eat with a slice of Ezekiel bread.
- Protein Additions: Increase lentils (and add more liquid at to compensate), or add veggie sausage.
- Fat Additions: Add avocado to serve.
- Heat the olive oil over a large heavy-bottomed pot or dutch oven, over medium heat.
- Add the chopped onion and carrot and cook, stirring often, for about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.
- Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water.
- Add salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper.
- Raise heat and bring the mixture to a boil, then reduce to a gentle simmer.
- Cook for 30 minutes, uncovered, or until the lentils are tender but still hold their shape.
- Optional: In a blender, puree 2 cups of the soup and return it to the pot, or use an immersion blender briefly to partially puree the soup for thickness.
- Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth.
- Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing.
- Add the chopped greens. If batch cooking and freezing, I leave out the greens and just add them to individual bowls at the time of serving. I don’t really like how greens get when they are frozen. They don’t need to be cooked, they will wilt nicely into the hot soup.
- Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or the soup can be frozen for several months.
For tips on weighing soups, check out this post: Weighing Soups & Mixed Category Dishes