Description
This hearty Mediterranean Lentil Soup combines the earthy flavors of lentils with fire-roasted tomatoes and aromatic herbs. Perfect for a nutritious and comforting meal, it features a blend of sautéed vegetables, warming spices, and fresh kale, finished with a bright splash of lemon juice.
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 developing their natural sweetness.
- Infuse with Flavor: Add tomato paste, minced garlic, cumin, oregano, basil, thyme, salt, and pepper. Stir continuously for 1-2 minutes to toast the spices and enhance their aroma, fully integrating the tomato paste.
- Simmer: Pour in the fire-roasted diced tomatoes, vegetable broth, and lentils. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover partially with a lid, and simmer for 25-30 minutes or until the lentils are tender and cooked through.
- Blend (Optional): For a creamier texture, use an immersion blender to pulse the soup slightly, leaving some chunks for texture. Blend for just a few seconds until the desired semi-smooth consistency is reached.
- Finish with Flavor: Stir in the stemmed and sliced kale leaves along with the freshly squeezed lemon juice. Continue to simmer for an additional 1-2 minutes, allowing the kale to soften while maintaining a slight bite. Taste and adjust seasoning with more lemon juice, salt, or pepper as needed.
- Serve: Ladle the warm soup into bowls. Optionally garnish with fresh herbs such as parsley or a dollop of yogurt for creaminess and added flavor. Serve immediately.
Notes
- Lentils can be rinsed before cooking to remove any debris.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For a thicker soup, reduce the broth slightly during simmering or omit some broth.
- Use kale or substitute with spinach or swiss chard if preferred.
- Lemon juice adds brightness; adjust amount to taste.
- Vegetarian and vegan friendly if served without yogurt garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
