Mediterranean Lentil Soup

Name: Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 7 (about 1.5 cups each)
Ingredients: 2 Tbsp olive oil; 1 large yellow onion, diced small; 2 medium carrots, diced small; 3 stalks celery, diced small; 5 cloves garlic, crushed; 2 tsp ground cumin; 1 tsp cinnamon; 1 cup uncooked brown or green lentils; 8 cups vegetable broth; 4 oz. lemon juice; 3 cups kale, chopped and lightly packed; 1 tsp salt; 2 tsp freshly cracked black pepper

User Reviews

4.6

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
7 (about 1.5 cups each)
Calories
185 kcal
Course
Main Course, Soup
Cuisine
Mediterranean

Mediterranean Lentil Soup

Jeffrey Yu

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This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.

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Ingredients

Servings

2 Tbsp olive oil $0.32
1 large yellow onion, diced small $0.78
2 medium carrots, diced small $0.24
3 stalks celery, diced small $0.36
5 cloves garlic, crushed $0.30
2 tsp ground cumin $0.20
1 tsp cinnamon $0.16
1 cup uncooked brown or green lentils $0.68
8 cups vegetable broth $1.44
4 oz. lemon juice $0.48
3 cups kale, chopped and lightly packed $2.48
1 tsp salt $0.05
2 tsp freshly cracked black pepper $0.10

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Instructions

Rinse the lentils in a strainer under cold water until the water runs clear.
Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
Pour in the vegetable broth and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.