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Vegan Lentil Soup

What You Need:

¼ cup extra virgin olive oil

1 medium yellow onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, pressed or minced

2 tsp ground cumin

1 tsp curry powder

½ tsp dried thyme

1 large can (28 oz) diced tomatoes, drained

1 cup green lentils,

picked over and rinsed

4 cups vegetable broth

2 cups water

1 tsp salt, more to taste

1tsp red pepper flakes

Freshly ground black pepper

1 cup chopped fresh collard greens

or kale, tough ribs removed

Juice of ½ to 1 medium

lemon, to taste


What You Do:

Warm olive oil in a large pot over medium heat.

Once the oil is shimmering, add chopped onion and carrot and cook, stirring often, until onion has softened and is turning translucent, about 5 minutes. Add garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance the flavor.

Add lentils, broth and water. Add salt and red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, until lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender. Securely fasten the lid and purée the soup until smooth. Pour puréed soup back into the pot. (Or, use an immersion blender to blend a

portion of the soup.)

Add chopped greens and cook for 5 more minutes. Remove 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

flavors really sing. Serve immediately.

Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months.

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