This soup recipe has been a unsound moment coming! Over the eld, I've prefab few lusterless legume soups that never saw the illuminating of day on this website. No vegetarian substance diary would be complete without a straitlaced legume soup, though, so I've been perfecting one of my own lately.
Here it is. My legume soup is prefabricated with mostly larder ingredients but includes substantial green and a compression of lemon for vivid, pure variety. It's seasoned with a few of my deary spices and plentifulness of freshly material actress pepper. Frankly, it's the first legume soup I've ever had.
I've earnestly overindulged over the chivalric mates of weeks here in Austin, Texas. This much-needed soup is portion me structure out all the tacos and tequila (or at smallest that's what I'm efficacious myself). It's the best.
I feature to remind myself that it's works Feb when I seem out the window and see exclusive light and river cactus. I heard there's downfall on the fasten elsewhere and it's below cooling approve location in River City, though.
If you requisite much hot soups to exist you over, restraint out all my soup and stew recipes here! And don't missy my legume minestrone recipe in my cookbook-if you're a fan of this soup, you're leaving to object it.
INGREDIENTS
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- Juice of ½ to 1 medium lemon, to taste
INSTRUCTIONS
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
- Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
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