Mediterranean Lentil Soup

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery ribs, finely diced
• 2 tablespoons tomato paste
• 3 to 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 can (28 ounces) fire-roasted diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 cup dried green or brown lentils, rinsed and inspected
• 3 kale leaves, stems removed and leaves sliced
• 1 lemon, juiced (approximately 3 tablespoons)

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots and celery. Cook for 4 to 5 minutes, stirring occasionally, until softened and the onion is translucent.
3. Add the tomato paste, garlic, cumin, oregano, basil, thyme, salt and black pepper.
4. Cook for 1 to 2 minutes, stirring continuously, until the tomato paste and spices become fragrant.
5. Add the fire-roasted tomatoes, vegetable broth and rinsed dried lentils. Stir well and bring the soup to a boil.
6. Reduce the heat to low, partially cover the pot and simmer for 25 to 30 minutes, or until the lentils are tender.
7. For a slightly creamier texture, briefly blend a few areas of the soup with an immersion blender. Alternatively, blend 2 to 3 cups in a countertop blender and return it to the pot. Leave the soup unblended if a completely chunky texture is preferred.
8. Stir in the kale and lemon juice. Simmer for another 1 to 2 minutes, until the kale has softened.
9. Taste and adjust the lemon juice, salt and black pepper before serving.