sparker / Spiced Lentil Soup


Cookie and Kate


  • ¼ cup extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 5 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, drained
  • 1 generous cup lentils, rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • most of 1 bunch of fresh kale, ribs removed and roughly torn
  • Juice of ½ to 1 medium lemon, to taste


  1. Warm the olive oil in a large Dutch oven or pot over medium heat.
  2. Add the onion, celery, and carrot. Cook vigorously until the onion has softened, about 5 minutes.
  3. Add the garlic, cumin, curry powder and thyme. Cook for 30 seconds, stirring constantly.
  4. Add the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  5. Pour in the lentils, broth and the water. Add a heaping teaspoon of salt, a pinch of red pepper flakes, and a generous few turns of black pepper.
  6. Raise heat and bring the mixture to a boil. Partially cover the pot and simmer over low for 30 minutes.
  7. Transfer about 2 cups of the soup to a blender. Purée the soup and return to the pot.
  8. Add the kale and cook for 5 more minutes.
  9. Turn off the heat and add the juice of half of a lemon. Stir and taste, adding more salt, pepper or lemon juice as desired.

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