This lentil soup has a fun little backstory. It actually made its way to me through another Montessori mom, who shared a recipe from a school homework assignment. The soup was so good that the recipe started making its way around to other families!
One of the things I love about Montessori is how learning often extends beyond the classroom and into everyday life. And apparently, sometimes a homework assignment turns into a really good dinner!
I’ve since put my own spin on the recipe, using Trader Joe’s steamed lentils and shredded carrots to make it easier to prepare. The combination of cumin, curry powder and thyme gives the soup its wonderful savory flavor, while tomatoes, chicken broth and kale bring everything together. I finish it with a squeeze of fresh lemon to brighten everything up.
It’s an easy, comforting soup that’s definitely worth passing along.
Why you’ll love it
- Easy to make with steamed lentils and shredded carrots that save on prep time.
- Warm, savory flavor from cumin, curry powder, and thyme.
- A comforting, satisfying soup packed with lentils and vegetables.
- Perfect for leftovers and even better the next day.
Savory Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1½ cups shredded carrots
- 4 garlic cloves minced
- 2 tsp ground cumin
- 1 tsp curry powder
- ½ tsp dried thyme
- ¼ tsp crushed red pepper flakes optional
- 1 can 28 oz diced tomatoes, lightly drained
- 1 package 17.6 oz Trader Joe’s steamed lentils, approximately 2½ cups
- 3 cups chicken broth plus more as needed
- 1 cup chopped kale tough stems removed
- 1 –2 tbsp freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper to taste
Instructions
- Sauté the vegetables. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and shredded carrots. Cook for 5–6 minutes, stirring occasionally, until softened.
- Add the garlic and spices. Stir in the garlic, cumin, curry powder, thyme and crushed red pepper flakes, if using. Cook for 30–60 seconds, stirring constantly, until fragrant.
- Add the tomatoes. Stir in the diced tomatoes and cook for 2–3 minutes, allowing the tomatoes to soften and the flavors to develop.
- Build the soup. Pour in 3 cups chicken broth, stirring to combine. Bring to a gentle simmer and cook for 5–7 minutes.
- Add the lentils. Break apart the steamed lentils and stir them into the soup. Simmer for another 5 minutes, allowing the lentils to absorb the flavors.
- Thicken the broth, if desired. Use an immersion blender to briefly blend a small portion of the soup, leaving most of the lentils and vegetables intact. Alternatively, mash some lentils against the side of the pot.
- Add the kale. Stir in the chopped kale and simmer for 3–5 minutes, until tender.
- Finish with lemon. Remove from the heat and stir in 1 tablespoon fresh lemon juice. Taste and add more lemon, salt and black pepper as needed.
- Serve. Ladle into bowls and serve warm, preferably with crusty bread.
Notes
- Steamed lentils: Trader Joe’s steamed lentils are fully cooked, so they don’t require soaking or lengthy simmering. Break them apart before adding them to the soup.
- Cumin and curry powder: This combination adds warmth and depth rather than intense heat. The curry powder complements the earthiness of the lentils, while the cumin adds a savory, slightly smoky quality.
- Consistency: For a thicker soup, briefly blend a small portion or mash some of the lentils. Add more chicken broth if you prefer a thinner consistency.
- Lemon: Start with 1 tablespoon and adjust to taste. The acidity balances the tomatoes, lentils and warm spices.
- Storage: Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months. Add a splash of chicken broth when reheating, if needed.
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