26ouncesfresh tomatoeschopped - you can also use a 28oz can diced tomatoes and drain the liquid - (737g)
1cupdried brown lentils7.1 ounces/200g, picked over, rinsed and dried
salt & pepper to tasteI use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
2-3sprigsthymeto be removed at the end
ToppingsOptional: Oil drizzle, red wine vinegar, red pepper flakes, parsley, and/or sprinkle of zaatar Crusty bread
In a large, deep pot over medium high heat, add the olive oil to heat.
Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
Add in the tomatoes, brown lentils, garam masala and salt and pepper. Stir together. Pour in the vegetable broth, and add the thyme and stir again.
Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.
Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.
Add in kale and lime juice and stir to combine.
Serve the soup and top with your favourite toppings and enjoy!
To store:Transfer soup to an airtight container and refrigerate for 4 to 5 days. Reheat it in the microwave or in a pan on the stovetop.To freeze:Transfer to a zip-top freezer bag or airtight storage container and freeze for up to 3 months. Reheat from frozen or let it thaw in the refrigerator, then heat it up.