Make It
Step 1
Heat oil in large saucepan over medium heat. Add onion and carrots; cook, stirring occasionally, for 5 to 7 minutes or until onion is translucent. Stir in garlic, bouillon, cumin, coriander, red pepper flakes and cinnamon; cook for 30 seconds or until fragrant. Stir in tomato paste.
Step 2
Add water and lentils; bring to a boil over medium-high heat. Reduce heat to low; cook, partially covered, for 20 to 25 minutes or until carrots are tender.
Step 3
Use an immersion blender to blend half of the soup. Or, let soup cool slightly and transfer half to a blender; cover. Blend until smooth. Return to saucepan.
Step 4
Stir in greens and lemon juice. Heat through until greens are wilted. Season with salt and ground black pepper. Sprinkle with cilantro.
Ingredients
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