Best Lentil Soup (Print Version)

# Ingredients:

01 - ¼ cup extra virgin olive oil.
02 - 1 medium yellow onion, chopped.
03 - 2 carrots, peeled and chopped.
04 - 4 garlic cloves, minced.
05 - 2 teaspoons ground cumin.
06 - 1 teaspoon curry powder.
07 - ½ teaspoon dried thyme.
08 - 1 can (28 oz) diced tomatoes, drained.
09 - 1 cup brown or green lentils, rinsed.
10 - 4 cups vegetable broth.
11 - 2 cups water.
12 - 1 teaspoon salt.
13 - Red pepper flakes to taste.
14 - Black pepper to taste.
15 - 1 cup collard greens or kale, chopped.
16 - 2 tablespoons lemon juice.

# Instructions:

01 - Warm olive oil in Dutch oven over medium heat until shimmering.
02 - Add onion and carrot, cook 5 minutes until onion softens. Add garlic and spices, cook 30 seconds.
03 - Add tomatoes and cook few minutes. Add lentils, broth, water, and seasonings. Bring to boil then simmer 25-30 minutes.
04 - Puree 2 cups soup and return to pot. Add greens and cook 5 minutes more.
05 - Remove from heat, add lemon juice and adjust seasonings to taste.

# Notes:

01 - Uses mostly pantry ingredients.
02 - Keeps 4 days refrigerated.
03 - Can be frozen for months.

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