Best Lentil Soup (Print Version)

# Ingredients:

01 - Chop 1 medium yellow onion.
02 - 2 peeled carrots, chopped up.
03 - ¼ cup of good olive oil.
04 - 4 minced garlic cloves.
05 - A teaspoon of curry powder.
06 - 2 teaspoons ground cumin.
07 - ½ teaspoon dried thyme leaves.
08 - Drain 1 can (28 oz) diced tomatoes.
09 - Rinse a cup of brown or green lentils.
10 - 4 cups of veggie broth.
11 - 2 cups plain water.
12 - 1 teaspoon of table salt.
13 - Some black pepper to your liking.
14 - A sprinkle of red pepper flakes if you want some heat.
15 - 1 cup of finely chopped kale or collards.
16 - Freshly squeezed juice from 2 tablespoons of lemon.

# Instructions:

01 - In heated oil, cook carrot and onion for about 5 minutes till the onion softens.
02 - Stir garlic, cumin, curry powder, and thyme in. Cook for half a minute, then stir in tomatoes; leave it for a couple of minutes.
03 - Toss in the lentils, broth, water, plus the salt and peppers. Once it boils, let it simmer with the lid slightly off for 25-30 minutes.
04 - Blend 2 cups of the soup, then pour it straight back into the pot.
05 - Mix in the greens and let them cook for 5 minutes. Add lemon juice, then taste and tweak the flavors.

# Notes:

01 - Mostly uses things you already have in your pantry.
02 - Stays good in the fridge for up to 4 days.
03 - Freezes well—you can keep it for months.

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