souplentilsmediterranean
Mediterranean Lentil Soup
A hearty Mediterranean-style lentil soup with fire-roasted tomatoes, vegetables, kale, herbs and fresh lemon.
From YouTube · Nov 22, 2020
A hearty Mediterranean-style lentil soup with fire-roasted tomatoes, vegetables, kale, herbs and fresh lemon.
15 min
Prep time
30 min
Cook time
45 min
Total time
4 cups, approximately 4 servings
Yield
Ingredients
17 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)
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Fine-mesh sieve
- Wooden spoon
- Immersion blender, optional
Method
9 steps- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots and celery. Cook for 4 to 5 minutes, stirring occasionally, until softened and the onion is translucent.
- Add the tomato paste, garlic, cumin, oregano, basil, thyme, salt and black pepper.
- Cook for 1 to 2 minutes, stirring continuously, until the tomato paste and spices become fragrant.
- Add the fire-roasted tomatoes, vegetable broth and rinsed dried lentils. Stir well and bring the soup to a boil.
- Reduce the heat to low, partially cover the pot and simmer for 25 to 30 minutes, or until the lentils are tender.
- 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.
- Stir in the kale and lemon juice. Simmer for another 1 to 2 minutes, until the kale has softened.
- Taste and adjust the lemon juice, salt and black pepper before serving.
Helpful tips
- Inspect the dried lentils and rinse them thoroughly before adding them to the soup.
- Green or brown lentils hold their shape better than red lentils in this recipe.
- Each serving is approximately 1 1/2 cups.
- Four cups of vegetable broth and two cups of water may be used instead of six cups of broth.
- The soup thickens as it rests because the lentils continue absorbing liquid. Add broth or water when reheating if necessary.
- Add the lemon juice gradually if you prefer a less pronounced lemon flavour.
Storage
Thaw frozen soup in the refrigerator. Reheat on the stovetop or in the microwave until steaming hot throughout. Add broth or water if the soup has thickened.
Additional tips
- Inspect dried lentils carefully and remove any stones or debris. Check the vegetable broth label if gluten or other allergens are a concern. Use caution when blending hot soup; if using a countertop blender, work in small batches and vent the lid safely.
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