Bright and flavorful lemon lentil soup that is easy to make and super nutritious is the perfect cold weather meal when you want to feel good about what you eat.
Heat the oil in a heavy Dutch oven over medium heat. Add the onion and carrots, and cook until softened.
Add the garlic, kale, and seasonings. Stir and cook for 2 minutes.
Add the broth and lentils and bring to a boil. Reduce to a simmer, and simmer for 15 minutes, or until lentils are tender.
Add the corn and quinoa, simmer for 5 minutes.
Put half of the soup in a blender and puree and add back to the pot. Simmer until heated through, and add the cayenne and lemon. Taste, and adjust seasoning with salt and pepper.