Warm oil in large pot over medium heat.
Add onion and carrot, cook, stirring often until onion is softened, about 5 minutes,
Add garlic, cumin, curry powder, thyme, red pepper flakes, salt and pepper. Cook, stirring constantly until fragrant, about 30 seconds.
Add canned tomatoes, lentils, broth and water. Bring to a boil, partially cover with lid and reduce to a simmer. Cook 20-30 minutes until lentils are tender.
If available, partially blend soup with an immersion blender.
Add chopped kale, cook for 5 more minutes until the greens are softened.
Turn off heat, stir in lemon juice. Serve hot.
Serving Size 1/6 of pot
Servings 6
- Amount Per Serving
- Calories 282
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.4g7%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 464.6mg20%
- Potassium 850mg25%
- Total Carbohydrate 36.5g13%
- Dietary Fiber 13.9g56%
- Sugars 10g
- Protein 11.4g23%
- Calcium 10%
- Iron 27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Warm oil in large pot over medium heat.
Add onion and carrot, cook, stirring often until onion is softened, about 5 minutes,
Add garlic, cumin, curry powder, thyme, red pepper flakes, salt and pepper. Cook, stirring constantly until fragrant, about 30 seconds.
Add canned tomatoes, lentils, broth and water. Bring to a boil, partially cover with lid and reduce to a simmer. Cook 20-30 minutes until lentils are tender.
If available, partially blend soup with an immersion blender.
Add chopped kale, cook for 5 more minutes until the greens are softened.
Turn off heat, stir in lemon juice. Serve hot.