Vegan lentil soup

Lentils, as one of the main ingredients in this vegan lentil soup, are rich in protein and fibers, contain folic acid, B1 vitamin and minerals. They are also richer in iron than other legumes and grains, but it takes much less time to cook them. This recipe serves 4 people, it is filling and easy to make.

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
2 tsp ground cumin
1 tsp curry powder
½ tsp fresh or dried thyme
2 tomatoes, chopped
1 cup red lentils
6 cups water
1 tsp sea salt or Himalayan salt
red pepper flakes to taste
black pepper to taste
1 cup fresh kale or another leafy green vegetable, finely chopped
½-1 lemon juice, to taste

Instructions:
Heat the olive oil in a pot over moderate temperature. Add onion and carrots and saute for 5 minutes. Then add garlic, cumin, curry powder and thyme. Stirring constantly cook for 3 more minutes, then add tomatoes and cook for several more minutes stirring frequently in order to get a better taste. Add red pepper flakes and black pepper. Increase the temperature to bring soup to the boil, partially cover the pot, reduce the temperature and cook for 30 more minutes or until lentils are tender. Pour 2 cups of mixture in a blender and blend until it reaches a smooth consistency. Return the soup in the pot, add kale and stir occasionally. Cook for 5 more minutes or until kale is tender. Remove the pot from the stove and add in lemon juice. Serve your freshly cooked soup and enjoy!