This soup requires just a few pantry ingredients, one pot, some produce, and a bit of chopping and slicing. Squeeze lemon liberally over soup before serving for maximum flavor.
Chef's notes
Suggested adult serving: 3 cups
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Lentils: Feel free to use dry green lentils instead.
Corn: You can also use fresh corn. One ear yields about ½ cup kernels.
Steps
1
Make the Soup
Ingredients
3 cups low-sodium vegetable broth
1 1⁄2 cups dry brown lentils rinsed & drained (see tip)
3 carrots, chopped (≈1 1⁄2 cups)
3⁄4 yellow onion, chopped (≈3⁄4 cup)
2 1⁄4 teaspoons mild curry powder
3⁄4 teaspoon dried thyme
1⁄3 teaspoon crushed red pepper flakes
7 1⁄2 oz frozen corn (see tip) (≈1 1⁄2 cups)
3 oz kale, stemmed & thinly sliced (≈3 cups)
3⁄4 teaspoon lemon zest
sea salt
freshly ground black pepper
3⁄4 lemon cut into wedges
MAKE SOUP
In a stockpot over high heat, combine vegetable broth, lentils, carrots, onions, curry powder, thyme, pepper flakes, and 3 cups water. Bring to a boil.
Reduce heat to low and simmer, covered, until lentils are nearly tender, 15 minutes.
Stir in corn, kale, and lemon zest; cook until corn and kale are tender, 3 to 5 minutes. Season with salt and pepper to taste.
Serve with lemon wedges.
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