Best Lentil Soup

Chop the onion and carrots

Pick over and rinse the lentils

Remove tough ribs from the collard greens or kale and chop

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

Add the garlic, cumin, curry powder and thyme, and cook until fragrant while stirring constantly

Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor

Pour in the lentils, broth and water; add the salt, red pepper flakes, and black pepper

Raise heat and bring the mixture to a boil, then partially cover and reduce heat to maintain a gentle simmer, cooking until the lentils are tender but still hold their shape

Transfer 2 cups of the soup to a blender, secure the lid with a tea towel over it, and purée until smooth

Pour the puréed soup back into the pot (or use an immersion blender to blend a portion of the soup)

Add the chopped greens and cook until softened to your liking

Remove the pot from heat and stir in the lemon juice

Taste and season with more salt, pepper and/or lemon juice, adding more red pepper flakes for spicier soup if desired

Serve while hot