Perfumed by the scents of cumin, coriander, garlic, and turmeric, this red lentil soup is perfect when served alongside some na'an or other flatbread for dunking. Don't forget a little bit of lemon juice to brighten up all the flavors.
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2 medium onions, diced
2 medium carrots, diced
4 cloves garlic, minced
1 tsp salt
2 tsp chile powder
2 tsp coriander
2 tsp cumin
1 tsp turmeric
medium bunch of kale, chopped
2 1/2 cups red lentils, picked through, rinsed and drained
4 cups chicken broth
2 cups water
lemon wedges (optional)
Heat a whorl of olive oil in a medium stockpot over medium heat. When oil is hot, add onions. Saute until just becoming transluscent, about 4-5 minutes. Add carrots and saute until carrots are beginning to soften. Add garlic, salt, and spices. Stir well and cook until spices begin to bloom. Add kale, lentils, broth, and water.
Bring soup to a boil, then reduce to a simmer. Simmer 40-50 minutes, or until the lentils have softened and begun to break apart.
At this point, you can puree the soup if you desire. Use a hand blender, or puree in batches in a blender. I like to use a hand blender to puree the soup just a bit -- but not until the soup loses all of its texture.
Serve soup hot with a squeeze of lemon.
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