Lentil Soup

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what you'll need:

• 1/4 cup extra virgin olive oil

• 1 medium yellow or white onion, chopped

• 2 carrots, chopped

• 4 large garlic cloves, roughly chopped

• 2 1/2 teaspoons ground cumin

• 1/8 - 1/4 teaspoon nutmeg

• 1 1/2 teaspoon dried thyme

• 1 can (28 oz) diced tomatoes, lightly drained

• 2 1/2 cups cooked lentils

• 1 1/2 cups vegetable broth

• 1/2 cup dry sherry wine

• 1/2 cup water

• 4 cups copped kale or collard greens

• zest and juice of 1/2 lemon

• salt and pepper, to taste

• parmesan cheese, for garnish

• fresh basil, julienned, for garnish

yields: 8 servings

total cook time: 1 hour

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instructions:

1. Warm olive oil in a large pot. Once shimmering, add chopped onion & carrot. Cook until the onion is fragrant and translucent (~5 minutes)

2. Add garlic, cumin, nutmeg, and thyme. Cook, stirring constantly, for about one minute.

3. Add canned tomatoes, cooked lentils, and all liquids. Bring soup to a simmer over medium heat.

4. Use an immersion blender to purée a portion of the soup. Alternatively, you can transfer 2-3 cups of the soup into a blender and purée before returning to the main pot.

5. Add chopped kale and cook for an additional 5 minutes, or until mostly wilted.

6. Remove from heat and stir in fresh lemon zest and juice

7. Taste and season as needed with salt and pepper

Serve hot with grated parmesan cheese, fresh basil, and buttered sourdough bread.