Description
A hearty and flavorful Mediterranean Lentil Soup made with fire-roasted tomatoes, aromatic spices, and nutrient-rich lentils. This comforting soup features a mix of sautéed vegetables, herbs, and kale, finished with a splash of fresh lemon juice for brightness. Perfect for a wholesome lunch or dinner that’s both satisfying and nourishing.
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 diced onion, carrots, and celery. Cook for 4-5 minutes until the onion becomes translucent, softening the vegetables and building the soup’s flavor foundation.
- 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 rich aromatic flavors.
- Simmer: Pour in the fire-roasted diced tomatoes, low-sodium vegetable broth, and lentils. Stir to combine all ingredients, then bring the mixture to a boil. Reduce the heat to low, partially cover the pot, and simmer for 25-30 minutes until the lentils are tender and fully cooked.
- Blend (Optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving it slightly chunky. Blend briefly for a semi-smooth consistency without puréeing completely.
- Finish with Flavor: Stir in the sliced kale and freshly squeezed lemon juice. Continue simmering for an additional 1-2 minutes to soften the kale and brighten the soup’s flavors. Taste and adjust seasoning with extra lemon juice, salt, or pepper as desired.
- Serve: Ladle the warm soup into bowls. Optional garnishes include fresh herbs or a dollop of yogurt for added creaminess and flavor. Enjoy immediately.
Notes
- Using fire-roasted tomatoes adds a smoky depth to the soup but regular diced tomatoes can be substituted.
- For a vegan option, avoid adding yogurt garnish or use a plant-based yogurt alternative.
- Adjust the amount of lemon juice to your taste for the perfect balance of acidity.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Add additional vegetables like zucchini or spinach for variation.
