Last year I was severely anemic, almost to the point of needing a blood transfusion. I became obsessed with foods high in iron. While dining at an Italian restaurant with my family, I saw lentil soup on the menu so I ordered it knowing it had the iron my body craved. I didn’t expect my tastebuds to love it as much as they did. Yum! We’re about an hour away from this restaurant so we don’t visit often but I’d been craving it lately and decided to try and recreate it.
Many lentil soups just taste like lentils and are kind of boring. Not this one. It has a tomatoey flavor and a texture that isn’t just a bowl full of beans. It’s amazing! You can have it more liquid-y like a traditional soup but with less liquid it eats more like a chili. Both ways are delicious.
An immersion blender is helpful when making this recipe. I use mine all the time, so it is a sound investment for the kitchen. They’re much easier to clean than a blender – which you can also use in a pinch.
- ¼ cup extra virgin olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 4 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 tablespoon curry paste*
- ½ teaspoon dried thyme
- 1 teaspoon salt
- black pepper to taste
- pinch red pepper flakes
- 28 ounce can diced tomatoes, drained
- 1 cup green lentils
- 4 cups vegetable broth
- 2 cups water
- 1 cup chopped kale, ribs removed
- Heat oil in a dutch oven or large pot and cook onions until translucent.
- Mix in chopped carrots and add garlic and spices and cook, stirring constantly for 30 seconds.
- Incorporate the tomatoes and simmer for a minute or two before adding the lentils, broth and water.
- Bring to a boil and then reduce heat and cover, simmering for 30 minutes.
- Use an immersion blender to blend approximately one third of the soup.
- Add the chopped kale and cook for 5 minutes until cooked.