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Greatest plates · Soup
Best Lentil Soup
Kathryne Taylor's pantry-friendly lentil soup — simple spices, hearty greens and a bright squeeze of lemon. Naturally vegan, and even better the next day.
Serves 4Prep 10 minCook 45 minSoupVegan
Containsno known allergens identified
Inspired by a recipe from Cookie and Kate ↗
Protein 17%Carbs 50%Fat 33%
About 397 kcal a serve — 17 g protein, 51 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Sauté the aromatics
5 minWarm the olive oil and soften the onion and carrot with a pinch of salt, about 5 minutes.
What goes inSoften →
Bloom spices & tomatoes
BloomAdd the garlic, cumin, curry powder and thyme; cook 30 seconds, then stir in the tomatoes and cook a few minutes more.
What goes inSpice it →
Simmer the lentils
25–30 minAdd the lentils, broth, the water, salt, red pepper flakes and black pepper. Simmer 25–30 minutes until the lentils are tender.
In the potSimmer →
Blend for body
BlendBlend about a third of the soup until smooth and stir it back in for a creamy texture.
purée a third
Greens & lemon
5 minStir in the kale and cook 5 minutes until wilted, then finish with lemon juice. Season to taste.
What goes inFinish →
Even better tomorrowThe flavour deepens overnight.
Estimated per serve
397 kcal · 17 g protein · 51 g carbs · 15 g fatestimates, within ~10%
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