Description
This Mediterranean lentil soup is hearty, comforting, and full of bold flavor with vegetables, herbs, and lemon.
Ingredients
Scale
- ¼ cup extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 tablespoons tomato paste
- 3 to 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Kosher salt and black pepper, to taste
- 1 (28-ounce) can fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 cup green or brown lentils
- 3 kale leaves, sliced
- Juice of 1 lemon
Instructions
- Heat olive oil and sauté onion, carrots, and celery until translucent.
- Stir in tomato paste, garlic, spices, salt, and pepper, and cook briefly.
- Add tomatoes, broth, and lentils, then bring to a boil.
- Reduce heat and simmer until lentils are tender.
- Blend briefly if desired for a creamy texture.
- Stir in kale and lemon juice, then season to taste.
Notes
- Each serving is about 2 cups.
- Add extra broth if soup thickens over time.
- Italian seasoning can replace oregano, basil, and thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 420
- Sugar: 12g
- Sodium: 421mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 22g
- Protein: 18g
- Cholesterol: 0mg