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Made mostly with pantry ingredients this recipe also includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with spices and plenty of freshly ground black pepper.

Whether you’re looking for a light meal or just a warm dish for the cold winter months, this healthy lentil soup recipe is for you!

Ingredients:

  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, lightly drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

Instructions:

  • Warm olive oil in a pot over medium heat.
  • Once oil is shimmering, add chopped onion and carrot and cook, stirring often, until onion has softened, about 5 minutes.
  • Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.
  • Pour in drained diced tomatoes and cook a few minutes, stirring often.
  • Pour in lentils, broth and water. Add one teaspoon salt and a pinch of red pepper flakes. Season generously with black pepper. Raise heat and bring mixture to a boil, then partially cover pot and reduce heat to maintain a gentle simmer. Cook for 25 to 30 minutes.
  • Transfer two cups of soup to a blender. Purée the soup until smooth and pour back into pot.
  • Add chopped greens and cook five minutes until greens have softened.
  • Remove pot from heat and stir in one tablespoon of lemon juice. Taste and season with salt, pepper and/or lemon juice.
  • Serve while hot.