Description
This vibrant Mediterranean Lentil Soup is a hearty and healthy blend of fire-roasted tomatoes, tender lentils, and flavorful vegetables infused with aromatic herbs and spices. Perfect for a nutritious and comforting meal, it offers a delightful balance of textures with a touch of lemony brightness and kale for added greens.
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 the extra virgin olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 4-5 minutes until the onions turn translucent and the vegetables soften slightly.
- Infuse with Flavor: Stir in the tomato paste, minced garlic, cumin, dried oregano, dried basil, dried thyme, kosher salt, and freshly ground black pepper. Cook and stir continuously for 1-2 minutes to toast the spices and develop deep, aromatic flavors.
- Simmer: Add the fire-roasted diced tomatoes, low-sodium vegetable broth, and lentils to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes until the lentils are tender.
- Blend (Optional): For a creamier texture, use an immersion blender to gently blend the soup for a few seconds, leaving some texture intact for a chunky yet smooth consistency.
- Finish with Flavor: Stir in the sliced kale and freshly squeezed lemon juice. Continue to simmer for an additional 1-2 minutes until the kale softens slightly. Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired.
- Serve: Ladle the hot soup into bowls and serve warm. Optionally, garnish with fresh herbs like parsley or a dollop of yogurt for added richness and flavor.
Notes
- You can substitute green or brown lentils with red lentils, but cooking time may vary.
- For a non-vegetarian option, vegetable broth can be replaced with chicken broth.
- The soup thickens as it cools; add extra broth or water upon reheating if desired.
- Use kale stems in smoothies or discard them if you prefer a tender texture only.
- This soup freezes well and can be stored up to 3 months in airtight containers.
- Adjust lemon juice according to taste to balance acidity and brightness.
