Description
A hearty and flavorful Mediterranean Lentil Soup packed with nutritious ingredients like lentils, kale, and fire-roasted tomatoes. This wholesome soup is seasoned with aromatic herbs and spices, simmered to perfection, and finished with a bright splash of lemon juice for a comforting meal perfect for any season.
Ingredients
Scale
For the Soup:
- ¼ cup extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 tablespoons tomato paste
- 3-4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Kosher salt and freshly ground 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 leaves kale, stemmed and sliced
- 1 lemon, juiced (about 3 tablespoons juice)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 4-5 minutes until the onion becomes translucent and the vegetables soften.
- Infuse with Flavor: Add tomato paste, minced garlic, cumin, oregano, basil, thyme, salt, and pepper to the pot. Stir continuously for 1-2 minutes to toast the spices and deepen their flavors, ensuring an aromatic base.
- Simmer: Pour in the fire-roasted diced tomatoes, vegetable broth, and lentils. Stir well to combine all ingredients and bring the mixture to a boil. Reduce heat to low, cover partially, and let it simmer gently for 25-30 minutes until the lentils are tender and cooked through.
- Blend (Optional): For a creamier texture, use an immersion blender to slightly blend the soup, leaving some chunks for texture. Blend only for a few seconds to achieve a semi-smooth consistency.
- Finish with Flavor: Stir in the sliced kale and freshly squeezed lemon juice. Let the soup simmer for an additional 1-2 minutes until the kale softens but remains vibrant. Taste the soup and adjust seasoning with more lemon juice, salt, or pepper as needed.
- Serve: Ladle the hot soup into bowls. Optionally garnish with fresh herbs like parsley or a dollop of yogurt for added creaminess. Serve warm and enjoy a nourishing Mediterranean meal.
Notes
- This soup stores well in the refrigerator for up to 4 days and also freezes beautifully.
- For a thicker soup, reduce the broth by simmering uncovered for the last 10 minutes.
- Use red lentils if you prefer a faster-cooking, softer texture, but they may disintegrate more than green or brown lentils.
- Adjust the amount of lemon juice according to your taste for more brightness.
- For extra protein, consider adding cooked chicken or sausage.
