Black Lentil Soup


  • 1 - 2 Tablespoons olive or avocado oil
  • 1 medium diced onion
  • 1 large celery stalk, thinly sliced
  • 2 carrots, thinly sliced
  • 2 garlic cloves, minced (1/2 teas powder)
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 26-28-ounce tetra pack or can(800ml)  diced tomatoes
  • 1 cup black lentils, rinsed (brown or green lentils are fine also)
  • 1 qt. (1 liter) vegetable broth
  • 2 cups (1/2 liter) water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 2 large handfuls spinach (use kale or other green if desired)
  • Juice of ½ to 1 medium lemon, optional
  • Additional olive oil for drizzling (lemon infused is delicious)
  1. Warm the oil in a large pot over medium heat. Add the onion, celery and carrot and cook, stirring often, until the onion is translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme.  Stir constantly, about 30 seconds.
  2. Add tomatoes, lentils, broth, water and seasonings.  Bring the mixture to a boil, then reduce heat to simmer. 
  3. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
  4. Add the spinach or other greens. Cook for 5 more minutes, or until the greens have softened to your liking.
  5. Remove  from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice to your liking.
  6. Serve with a splash of additional olive oil, if desired.

Based on a recipe from COOKIE + kate.