Here's a delicious and hearty one for the cooler temps.
Warm the olive oil in a stock pot over low heat.
Add the chopped onion, carrot, parsnip and zucchini and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin and curry powder. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the tomato puree and cook for a few more minutes, stirring often.
Mix in the rinsed lentils, broth and water. Add sea salt, red pepper flakes and fresh ground black pepper. Increase heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 20-30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender and blend. Pour the puréed soup back into the pot and add the chopped kale. Cook for 5 more minutes, or until the greens have softened.
Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice if you like.
Serve immediately. Leftovers will keep well for about 4 or 5 days in the refrigerator, or can be frozen for several months.
DOWNLOAD PDF RECIPE: Vegetable Lentil Soup
Questions or Comments?