This quick and easy vegan lentil soup recipe is made using mostly pantry staples. Make sure to have your ingredients prepped and ready before you begin cooking! This recipe yields enough for four generous bowls of soup or six smaller servings.
1/4 cupextra virgin olive oil
1medium yellow or white onion, chopped
2carrots, peeled and chopped
4garlic cloves, pressed or minced
2 teaspoonsground cumin
1 teaspooncurry powder
1/2 teaspoondried thyme
1large can (28 ounces) diced tomatoes, lightly drained
1 cupbrown or green lentils, picked over and rinsed
4 cupsvegetable broth
1 teaspoonsalt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 cupchopped fresh collard greens or kale, tough ribs removed
1to2tablespoons lemon juice (1/2to1medium lemon), to taste
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.
Add the minced garlic, cumin, curry powder, and dried thyme. Continue to cook, stirring constantly, for about 30 seconds until fragrant.
Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor. Transfer to Vitaclay pot.
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.
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)
Add the chopped greens and cook until the greens have softened to your liking.
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.
Serve the soup while hot. Leftovers can be stored in the refrigerator for about 4 days or frozen for several months (defrost before serving).