Lentil Soup with Carrots, Lemon and Greens
Some days all you want is a big bowl of soup. Here’s an awesome recipe for one that is delicious, rich and soul warming. It is Mediterranean inspired and calls for lentils, carrots, celery and onions, though you can use other vegetables you have on hand. I added some lemon slices to the pot because I knew they would add a welcome zestiness. When the soup was done, I found some kale in my fridge, tore it into bite-sized pieces and threw them into the pot. They delivered great color, texture and taste. If you don’t have kale, try spinach, Swiss chard or any robust leafy green. You can make a huge pot of this soup and freeze some of it to have on hand the next time a craving hits. And even if you don’t love curry, this soup is still for you. The curry taste is very mild, imparting only a deep, toasty flavor to the bowl.
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 cup brown or pink lentils, rinsed
- 1 15-ounce can diced tomatoes with juice
- 8 cups water or vegetable or chicken stock
- 1 lemon, sliced
- Kosher salt and freshly ground pepper
- 1 tablespoon sweet paprika (optional)
- 2 handfuls of kale, spinach or other greens, torn into small pieces
- In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery, and garlic and cook, stirring occasionally, for 5 minutes. Stir in the curry powder until well combined.
- Add the lentils, tomatoes and juice, water, and lemon slices and bring the soup to a simmer. Reduce the heat to medium, cover partially, and cook until the lentils have opened up but are not mushy, about 35 minutes.
- Remove from the heat and discard the lemon slices if desired. Season the soup generously with salt and pepper. Stir in the paprika, if using, and the kale and cover tightly just long enough to wilt the kale. Ladle into warmed bowls and serve right away.
- To freeze the soup, divide into several small containers for smaller portions or transfer to 1 large container and freeze for up to 6 weeks. To serve, thaw in the fridge overnight, then transfer to a pot, place over medium heat, and heat until hot.
- Recipe reprinted with permission from The New Kosher by Kim Kushner (Weldon Owen 2015).