Best Lentil Soup (Print Version)

# Ingredients:

01 - ¼ cup extra virgin olive oil.
02 - 1 medium yellow onion, chopped.
03 - 2 carrots, peeled and chopped.
04 - 4 garlic cloves, minced.
05 - 2 teaspoons ground cumin.
06 - 1 teaspoon curry powder.
07 - ½ teaspoon dried thyme.
08 - 1 can (28 oz) diced tomatoes, drained.
09 - 1 cup brown or green lentils, rinsed.
10 - 4 cups vegetable broth.
11 - 2 cups water.
12 - 1 teaspoon salt.
13 - Red pepper flakes to taste.
14 - Black pepper to taste.
15 - 1 cup collard greens or kale, chopped.
16 - 2 tablespoons lemon juice.

# Instructions:

01 - Heat oil and cook onion and carrot for 5 minutes until onion is soft.
02 - Stir in garlic, cumin, curry powder and thyme for 30 seconds. Add tomatoes and cook few minutes more.
03 - Add lentils, broth, water, salt and peppers. Bring to boil, then simmer partially covered 25-30 minutes.
04 - Puree 2 cups of soup and return to pot.
05 - Add greens, cook 5 minutes. Stir in lemon juice and adjust seasonings.

# Notes:

01 - Uses mostly pantry ingredients.
02 - Keeps 4 days refrigerated.
03 - Can be frozen for months.

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