Mediterranean Lentil Soup
Green or brown lentils are crucial - red ones would dissolve into porridge. Toasting the tomato paste for a couple minutes removes that raw, tinny taste and adds depth.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large yellow onion ~1.5 cups, small dice
- 3 medium carrots ~1.5 cups, small dice
- 3 celery ribs ~1 cup, small dice
- 3 tbsp tomato paste
- 5 cloves garlic minced
- 2 1/2 tsp cumin
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 tsp Diamond Crystal kosher salt
- 1/2 tsp ground black pepper
- 1 can fire-roasted diced tomatoes 28 oz, undrained
- 7 cups low-sodium vegetable broth
- 1 1/4 cups green or brown lentils rinsed
- 4-5 leaves kale stems removed and sliced
- 1 lemon ~3 tbsp, juiced
Instructions
- Heat olive oil in large Dutch oven over medium heat.
- Add onion, celery, and carrots; cook until softened, 5-6 minutes.
- Add tomato paste, garlic, cumin, oregano, basil, thyme, salt, and pepper; cook 1-2 minutes until fragrant.
- Add diced tomatoes, vegetable broth, and lentils.
- Bring to boil, reduce heat to low, partially cover and simmer 30-35 minutes until lentils are tender.
- Optional: pulse briefly with immersion blender to thicken.
- Stir in kale and lemon juice, simmer 1-2 minutes until kale wilts.
- Adjust seasoning to taste.
Notes
Use green or brown lentils. Fire-roasted tomatoes recommended for best flavor.