Mediterranean Lentil Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ cup olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 tsp. ground cumin
1 tsp. curry powder
½ tsp. dried thyme
1 large can (796 ml) diced tomatoes, lightly drained
1 cup brown or green lentils, rinsed
4 cups vegetable broth
2 cups water
1 tsp. salt, or more to taste
Pinch of red pepper flakes
Black pepper, to taste
1 cup fresh greens (kale, spinach, etc.), chopped (optional)
1 to 2 T lemon juice
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Directions: |
Directions:Warm the olive oil in a Dutch oven or large pot over medium heat.
Add the chopped onion and carrot and cook, stirring often, until the onion is softened and turning translucent. Add the garlic, cumin, curry powder, and thyme. Cook for about 30 seconds. Pour in drained diced tomatoes and cook for a few more minutes.
Pour in the lentils, broth, and water. Add salt, red pepper flakes, and black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender.
Transfer two cups of the soup to a blender and puree until smooth. Pour the pureed soup back into the pot (or use an immersion blender to blend a portion of the soup).
Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in the lemon juice. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Based on Cookie and Kate's Best Lentil Soup recipe.
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