Cooking Instructions

• Warm the olive oil in a large Dutch oven or pot over medium heat.
• Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.
• Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
• Pour in the lentils, broth, and water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
• Transfer 2 cups of the soup to a blender, purée until smooth, and return to the pot.
• Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove from heat and stir in 1 tablespoon of lemon juice, adjusting seasoning to taste.
• Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months.