Lemony Lentil Soup

2 T. olive oil, divided
1 yellow onion, finely chopped
2 medium carrots, grated
4 cloves garlic, finely chopped
1 t. ground coriander
1/2 t. chipotle chili powder
1/4 t. ground turmeric
6 c. low-sodium vegetable broth
1-1/2 c. dried red lentils, rinsed
4 leaves curly kale, stemmed and torn into 2" pieces
1-3/4 t. kosher salt, divided
2 t. lemon zest, plus 3 T. fresh juice
1/4 t. freshly ground black pepper, plus more for serving

Preheat oven to 425 degrees.

Heat 1 T. oil in a large pot over medium-high. Add onion, carrots, and garlic; cook, stirring often, until soft, about 6 min. Stir in coriander, chili powder, and turmeric and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils are tender, about 15 minutes.

Meanwhile, place kale on a large rimmed baking sheet. Sprinkle with 1/4 t. salt and drizzle with remaining 1 T. oil. Massage kale until evenly coated; spread in an even layer. Bake, flipping once, until crisp and lightly browned, about 5 minutes per side.

Remove soup from heat. Transfer half of soup to a blender and process until smooth. Return blended soup to pot. Stir in lemon zest and juice, pepper, and remaining 1-1/2 t. salt. Serve topped with crispy kale and several grinds of pepper.

Serves 4.

Adapted from Real Simple magazine, May 2019, p. 146.