Simple Lentil Soup (Print Version)

# Ingredients:

01 - 2 tablespoons lemon juice, freshly squeezed.
02 - ¼ cup olive oil, extra virgin.
03 - 1 medium onion, yellow and diced.
04 - 2 carrots, chopped and peeled.
05 - 4 cloves garlic, finely minced.
06 - 1 teaspoon curry seasoning.
07 - 2 teaspoons ground cumin powder.
08 - ½ teaspoon dried thyme leaves.
09 - 1 can of diced tomatoes (28 oz), drained earlier.
10 - 1 cup rinsed lentils, brown or green.
11 - 4 cups of veggie stock.
12 - 1 teaspoon of regular salt.
13 - 2 cups water, room temp.
14 - Chopped kale or collard greens, 1 cup.
15 - Red pepper flakes – pinch to taste.
16 - Black pepper as needed for flavor.

# Instructions:

01 - Pour oil into a pot, then soften carrot and onion over 5 minutes of medium heat.
02 - Mix thyme, curry powder, cumin, and garlic into the pot. Cook for 30 seconds, then toss in tomatoes and stir for a couple more minutes.
03 - Combine lentils, your broth, salt, water, and peppers. Boil it, then cover halfway and simmer 25–30 minutes.
04 - Blend 2 cups of the soup until smooth, then pour it back into the pot.
05 - Add greens and let them cook for a few minutes. Stir in lemon juice and adjust flavors to your taste.

# Notes:

01 - Mostly made from staple pantry items.
02 - Stays fresh in the fridge for up to 4 days.
03 - Great for freezing—lasts months in the freezer.

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