Best Lentil Soup Recipe

Warm the extra virgin olive oil in a large Dutch oven or pot over medium heat to create a rich base for the soup.

Add the chopped onion and carrots to the shimmering oil. Cook while stirring often until the onion softens and becomes translucent, about 5 minutes.

Stir in the garlic, ground cumin, curry powder, and dried thyme. Cook this mixture for about 30 seconds until fragrant, stirring constantly to avoid burning.

Pour in the lightly drained diced tomatoes, cooking for a few more minutes while stirring frequently to deepen their flavor.

Add the rinsed lentils, vegetable broth, and water. Season with salt, red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil over high heat.

Partially cover the pot, reduce the heat to maintain a gentle simmer, and cook for 25 to 30 minutes or until the lentils are tender but still hold their shape.

Carefully transfer 2 cups of soup to a blender. Secure the lid, protect your hand with a towel over the lid, and puree until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender to puree a portion directly in the pot.

Stir in the chopped collard greens or kale. Cook for an additional 5 minutes until the greens have softened to your liking.

Remove the pot from heat and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning by adding more salt, pepper, lemon juice, or red pepper flakes to enhance the flavor balance.

Ladle the soup into bowls while hot. Store leftovers refrigerated for up to 4 days or freeze for longer storage.