1/4 cup olive oil
1 med onion
2 carrots, peeled and chopped
Any other veges you have on hand - eg celery, pumpkin
4 garlic cloves, pressed or minced
2 tsp ground cumin
1 tsp curry powder
1/2 tsp dried thyme
1 can tomatoes
1 cup brown or green lentils, rinsed
4 cups vegetable broth
2 cups water
salt and pepper to taste
Pinch of chilli flakes
1 cup chopped fresh collard greens or kale (tough ribs removed)
Juice of 1/2 to one medium lemon.
1. Warm olive oil in large pot and add chopped onion and carrot and cook stirring often until the onion has softened and is turning translucent, about 5 minutes
2. Add garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly about 30 secs. Pour in the tomatoes and cook a few more minutes, keep stirring.
3. Pour in the lentils, broth and the water. Add salt and pepper and a pinch of chilli flakes.Raise heat and bring to the boil, then partially cover and reduce heat to simmer. Cook for 30 minutes or until the lentils are just cooked.
4. Transfer 2 cups of the soup to a blender. Be very careful (or let cool down a bit), and puree until smooth. Pour back into the soup and add chopped greens. Cook 5 more minutes til they soften.
5. Turn off and add lemon juice. Taste and season more if necessary. Serve immediately with topping of yoghurt and more chopped greens.
