I followed Cookie + Kate’s “Best Lentil Soup” recipe and made some edits. Make a big batch and freeze it for a quick meal later. The texture of this soup is creamy without adding any cream.

Ingredients:

Lentil – 1 cup, the recipe suggested green/brown but I used red, rinsed
Yellow or White Onion – 1 medium, chopped
Carrots – 1/2 pound, peeled and chopped
Garlic – 4-6 gloves, minced
Diced Tomatoes – 1 large can (28 oz), drained
Vegetable Broth – 4 cups
Extra Virgin Olive Oil – 1/4 cup
Ground Cumin – 2 teaspoons
Curry Powder – 1 teaspoon
Dried Thyme – 1/2 teaspoon
Salt – 1 teaspoon, more to taste
Water – 2 cups
Lemon Juice – 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon)
Kale – 1 cup chopped; can also use fresh collard greens, tough ribs removed
Other seasoning: red pepper flakes, freshly ground black pepper
Optional ingredients: corn

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. 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.
4. Pour in the lentils, broth and the water. Add 1 teaspoon 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 partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
5. Use hand blender and blend about half of the soup, leaving some vegetable chunks. Beware of splashing.
6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.