Green Lentil Soup

A curry style vegetarian lentil soup that could even be vegan with the right ingredients, but it is so hearty you would swear it had meat!

This has been my husband's favorite soup from the first time I made it. He knows I have a habit of throwing something together and not keeping track of what I put in it. He said, "You will never be able to recreate that." He was wrong. I used a recipe from one of my favorite websites, Cookie and Kate, and I remembered exactly what I had done.

Those of you that know me would bet that I wouldn't leave the recipe alone, even if it was the best ever. I like to simplify and adjust to get it just the way I like it, and add my spin on it. This recipe still has a lot of inspiration from Cookie and Kate, but I have made it my own with some ingredient changes and a few changes to their methods.

Curry makes the difference! I specifically use the 'Now Curry' from Penzeys or red Thai curry The Spice and Tea Exchange. I have added

Green Lentil Soup

Ingredients

• ¼ cup extra virgin olive oil

• 1 sweet Vidalia onion

• 2 large carrots, peeled and rondelle sliced

• 2 celery stalks, sliced

• 6 garlic cloves

• 1 can petite diced tomatoes with juice (28 oz.)

• 1 teaspoon salt

• 1 teaspoon fresh ground black pepper

• 2 teaspoons ground cumin

• 1 teaspoon curry powder

• ½ teaspoon dried thyme

• 4 cups vegetable broth

• ¼ teaspoon red pepper flake

• 2 cups water

• 1 cup green lentils

• 2 cups fresh spinach, kale or collard greens

• juice of ½ lemon (1 tablespoon)

Directions

1. Heat EVOO in a medium stock pot on medium heat. Don't be afraid! It's a lot, but totally worth it!

2. Add and sauté onion, carrots and celery until soft.

3. Add garlic and sauté 1 more minute.

4. Add tomatoes and spices and cook for 2-3 minutes. This step is important!

5. Add vegetable broth, water and lentils and bring to a simmer.

6. Cook covered for approximately 30 - 35 minutes, until lentils are tender.

7. Add greens and simmer until they reach desired tenderness. Spinach can be added at very end and will wilt immediately. Collard greens take a while longer. Remove big stalks!

8. Use a potato masher to smash beans to give it a nice creamy consistency.

9. Serve with your favorite bread.