Lentil Soup

(This recipe is based on and modified from Cookie + Kate's website

Ingredients:
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled + chopped
  • 1/4 cup olive oil
  • 4 cloves of garlic or 1 tablespoon minced or diced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoons curry powder
  • 1 teaspoon dried thyme
  • 1 teaspoon of salt
  • 2 cups vegatable broth
  • 4 cups of water
  • 1 cup dried green lentils
  • 1/4 cup dried black-eyed peas
  • 1 large can diced tomatoes
  • chopped kale
  • pinch of red pepper flakes
  • 2 tablespoons of lemon juice

Cooking Steps:
  1. Heat the oil over medium heat in a large pot or dutch oven.
  2. Add the chopped onions and carrots and sautee until the onions are translucent.
  3. Add the garlic, cumin, curry powder, thyme, and salt, and then stir.
  4. Add the vegatable broth, water, dried lentils, and dried black-eyed peas and bring to a low boil for about 25 minutes or until the lentils and beans are to the desired tenderness.
  5. Add drained diced tomatoes and the chopped kale. Use you judgement on the amount of kale you want in your soup. Bring to a boil and let the kale and stems soften.
  6. Add a pinch of red pepper flakes and lemon juice to taste.
  7. Remove from the heat and let cool.
  8. Use either a handheld immersion blender or remove about 1.5 cups and blend in a mixer to give the desired combination of thickness and chunkiness.
Suggestions:

Serve with crispy naan or hearty grain bread.