Mediterranean Lentil Soup (Printable Version)
Hearty lentil soup with Mediterranean spices, fire-roasted tomatoes, and nutritious kale for a warming dish.
# What You'll Need:
→ Vegetables & Aromatics
01 -
1/4 cup extra virgin olive oil
02 -
1 medium yellow onion, finely diced
03 -
2 medium carrots, finely diced
04 -
2 celery ribs, finely diced
05 -
3 to 4 garlic cloves, minced
06 -
3 kale leaves, stems removed and thinly sliced
07 -
Juice of 1 lemon (approximately 3 tablespoons)
→ Spices & Seasonings
08 -
2 tablespoons tomato paste
09 -
2 teaspoons ground cumin
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried thyme
13 -
Kosher salt, to taste
14 -
Freshly ground black pepper, to taste
→ Liquids & Canned Goods
15 -
1 (28-ounce) can fire-roasted diced tomatoes
16 -
6 cups low-sodium vegetable broth
→ Legumes
17 -
1 cup green or brown lentils, rinsed
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook, stirring frequently, for 4 to 5 minutes until the onion becomes translucent and vegetables begin to soften.
02 -
Incorporate tomato paste, minced garlic, cumin, dried oregano, basil, thyme, salt, and black pepper into the pot. Stir continuously and cook for 1 to 2 minutes until spices release their fragrance.
03 -
Add fire-roasted tomatoes, vegetable broth, and rinsed lentils. Stir to combine, bring to a boil, then reduce heat to low. Partially cover and simmer gently for 25 to 30 minutes until lentils are tender.
04 -
For a creamier consistency, use an immersion blender to partially blend the soup to desired texture. Alternatively, keep it chunky for a rustic presentation.
05 -
Stir in sliced kale and lemon juice. Simmer for an additional 1 to 2 minutes until kale softens. Adjust seasoning with extra lemon juice, salt, or pepper before serving.
# Additional Notes:
01 -
Use an immersion blender carefully to avoid splashing. Adjust seasoning gradually to balance acidity and spice.