Best Lentil Soup

DIRECTIONS

1. In a large pot, heat oil over medium heat. Once the oil is heated, add the chopped onion and carrot. Cook while stirring often until the onion softens and becomes translucent, which should take about 5 minutes.
2. Add the minced garlic, cumin, curry powder, and dried thyme. Continue to cook, stirring constantly, for about 30 seconds until fragrant.
3. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor. Transfer to Vitaclay pot.
4. Add the lentils, vegetable broth, water, 1 teaspoon of salt, a pinch of red pepper flakes, and freshly ground black pepper to taste. Set on stew or fast for 1 hour to cook. 
5. Transfer 2 cups of the soup to a blender and purée the soup until smooth. Pour the puréed soup back into the VitaClay cooker. (Optional)
6. Add the chopped greens and cook until the greens have softened to your liking.
7. Remove the VitaClay cooker from the heat and stir in 1 tablespoon of lemon juice. Taste and adjust the seasoning with more salt, pepper, and/or lemon juice until the flavors are balanced. For spicier soup, add another pinch or two of red pepper flakes.
8. Serve the soup while hot. Leftovers can be stored in the refrigerator for about 4 days or frozen for several months (defrost before serving).