Recipe: Hearty lentil soup


I’m not going to lie, soup can be SO boring. I love soup fresh from the stove, but usually I find that when it is heated as leftovers or worse, from a can, it is a meal that I don’t have much appetite for. Not this recipe though, this one is more of a stew. It’s aromatic, warming, chunky and filling. It comes together easily and honestly, it makes for great leftovers.


  • 1/4 c olive oil
  • 1 onion, diced
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 2.5 t ground cumin
  • 1.5 t curry powder
  • 1 t dried thyme
  • 1 large can diced tomatoes (or 2 regular cans)
  • 1 c lentils
  • 4 c vegetable stock
  • 2 c water
  • salt and pepper
  • chili flakes
  • 1 c kale, tough ribs removed
  • 2 T lemon juice


  1. In a large pot, warm the olive oil. Add the chopped onion, carrot and garlic. Cook for about 5 minutes, or until the onion is soft.
  2. Add the cumin, curry powder and thyme. Cook until fragrant, about 1 minute. Stir frequently to both avoid burning and to enhance flavour.
  3. Pour in the lentils, broth and the water. Add 1 teaspoon of salt and a pinch of chili flakes. Season generously with salt and pepper.
  4. Bring the mixture to a boil, then reduce the heat and simmer for about 25 minutes. It is important that the lentils are basically cooked at the end of this time (but don’t overcook, as they will lose their shape).
  5. Using a stick blender, do a few quick whizzes so that about 1/4 of the mixture is pureed. Don’t over do it, as this soup is overall better chunky. Blending just creates a nicer, juicier texture, rather than chunks in water (which isn’t as bad as it sounds!).
  6. Add the kale and cook for another 5 minutes or so, until the kale is soft enough for your liking. Remove the soup from the heat and stir in the lemon juice. Season further with salt, pepper, lemon juice and even another dash of chili flakes if you want some zing. Delightful!

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