26ounces/ fresh tomatoeschopped - you can also use a 28oz can diced tomatoes and drain the liquid - 737g
1cup dried brown lentils, picked over, rinsed and dried7.1 ounces/200g
salt & pepper to tasteI use 3/4 teaspoon sea salt and 1/4 teaspoon ground black pepper
2-3sprigs thymeto be removed at the end
Juice of two limesabout 2 tablespoons, squeezed over
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 half the olive oil (1.5 tablespoons) 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!
This soup lasts about 4 to 5 days in the fridge. It freezes very well. To freezer allow to cool completely. You can freeze in a freezer safe tupperware container, or flat in one serving portions in a freezer safe zipped plastic bag. It will last at least 2 months in the freezer.If you try this Easy Lentil Soup (Vegan) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.