Lemon Lentil Soup

This is so good that I'm posting it, terrible picture and all.  As I've been heating up bowls of this leftover soup, I'm amazed every bowlful how good it is.  (I think the leftovers might even be better than the day it's made after the flavors have had more time to meld together.)  It's a very humble soup, and I'll be honest, the rest of my family aren't big fans.  But I love it, so I'm saving the recipe here for future use.  The lemon flavor is very subtle, but it complements the spices well.

Lemon Lentil Soup

Ingredients:

2 tablespoons 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

15 oz diced tomatoes, lightly drained

1 cup brown or green lentils, picked over and rinsed

4 cups vegetable or chicken broth

2 cups water

1 teaspoon salt, or more to taste

Freshly ground black pepper, to taste

Pinch of red pepper flakes (if desired)

1-2 cups kale, chopped and tough ribs removed

1-2 tablespoons lemon juice (from about 1/2 a lemon)

Directions:

1. Heat the olive oil in a large pot over medium heat.  Once shimmering, add the chopped onion and carrot.  Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder, and thyme.  Cook 30 seconds, stirring constantly.  Pour in the drained diced tomatoes.  Cook 2-3 minutes, stirring often.

3. Add the lentils, broth, and water.  Add salt, red pepper flakes (if using) and season generously with black pepper.  Raise heat and bring to a boil, then partially cover pot and reduce heat to maintain a gentle simmer.  Cook for 25-30 minutes, or until lentils are tender but still hold their shape.  

4. Optional step to thicken the soup base: Use an immersion blender to blend a portion of the soup.  (Or transfer 2 cups of soup to a blender, place dish towel over lid to protect from steam, and puree until smooth.  Pour pureed soup back into the pot.)

5. Add the chopped kale and cook 5 more minutes, or until greens have softened to your liking.  Remove from heat and stir in 1 tablespoon lemon juice.  Taste and season with more salt, pepper and/or lemon juice as desired.  

Adapted slightly from: www.cookieandkate.com