Quick and Easy Lentil Soup


2 tablespoons olive oil

2 cups finely chopped onion (1 medium onion)

1 1/2 cups chopped carrot (2 large carrots)

2 teaspoons minced garlic (3 cloves)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon fresh ground black pepper

1/2 teaspoon ground turmeric

2 cups (12 ounces) lentils, picked and rinsed

8 cups chicken or vegetable broth

2 heaping cups shredded kale or spinach

1 to 2 lemons

1/4 cup chopped fresh herbs like parsley or dill, optional

Fine sea salt, to taste

Heat the oil in a large pot on medium heat.

Add onions, carrot and 1/4 teaspoon of salt and cook, stirring occasionally until softened and smell sweet, about 5 to 7 minutes.

Stir in the garlic, cumin, coriander, black pepper and turmeric and cook for 30 seconds.

Stir in the lentils and broth, turn heat to high and bring just to a boil.

Taste then adjust with salt, then reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.

Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes.

Take the soup off of the heat, then stir in the juice of half a lemon and the fresh herbs.

Taste the soup, and then season with additional salt and/or lemon juice.

Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency.

Alternatively, you can use a stand blender to blend all or part of the soup.

For even more lemon flavor, serve with a few lemon slices. Enjoy!
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