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Mediterranean Lentil Soup

Mediterranean Lentil Soup
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Ingredients

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  • 1 cup dry brown or green lentils, rinsed and picked over
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chopped kale or spinach
  • Juice of 1 large lemon
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
  2. Add the minced garlic, cumin, coriander, and turmeric to the pot. Stir constantly for about 1 minute until the spices become fragrant. This step helps to bloom the spices and releases their full flavor into the oil.
  3. Pour in the rinsed lentils, the diced tomatoes (with their juices), and the vegetable broth. Stir everything together. Increase the heat to bring the soup to a gentle boil.
  4. Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer for 25 to 30 minutes, or until the lentils are tender but not mushy. If you prefer a thicker soup, you can use an immersion blender to lightly blend a small portion of the soup at this stage.
  5. Stir in the chopped kale or spinach and cook for another 2 to 3 minutes until the greens are wilted. Remove the pot from the heat. Stir in the fresh lemon juice and season with salt and pepper to taste. The lemon juice is essential for balancing the earthy tones of the lentils.

Find it online: https://www.yucolor.com/healthy/mediterranean-lentil-soup/