This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients and a few handfuls of fresh or frozen leafy greens. Red lentils partner with fire roasted tomatoes and spicy peppers for a fast weeknight stew/soup that warms your soul. Enjoy!
2 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
2-3 jalapeno peppers, chopped fine (or whatever spicy pepper combo you like)
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 28-ounce can of diced tomatoes (I used fire roasted)
Warm the olive oil in a large heavy bottom soup pot over medium heat.
Once the oil is warm, add the chopped onion, carrot and peppers and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the 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.
Add in 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. Add more hot sauce if desired. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.
Soup recipe roughly based on America's Test Kitchen's lentil soup in The Complete Vegetarian Cookbook and from Cookie and Katie blog.