INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoon curry powder
• 1 teaspoon ground cayenne
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup rinsed lentils,
• 4 cups your favorite vegetable broth
• 2 cups water
• Generous pinch red pepper flakes
• 1/2 teaspoon dried chili powder

• Freshly ground black pepper to taste
• 1 cup chopped fresh collard greens or kale
• Juice of ½ to 1 medium lemon

INSTRUCTIONS

• Warm the olive oil in a large Dutch oven or pot over medium heat.
• Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the garlic, cumin, curry powder, chili powder, cayenne and thyme. Cook until fragrant while stirring constantly, about 30 seconds.
• Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
• Pour in the lentils, broth and the water.
• Add 1 teaspoon salt and a pinch of red pepper flakes.
• Season generously with freshly ground black pepper.
• Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
• Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth.
• Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
• Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more pepper and/or lemon juice until the flavors really sing.