Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, small diced
- 2 medium carrots, small diced
- 2 celery ribs, small diced
- 3 to 4 cloves garlic, minced
- 3 leaves kale, stemmed and sliced
Spices and Seasonings
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquids and Others
- ¼ cup extra virgin olive oil
- 2 tablespoons tomato paste
- 1 (28-ounce) can fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 cup green or brown lentils
- 1 lemon, juiced (about 3 tablespoons)
Instructions
- Heat the oil: In a large pot, heat ¼ cup extra virgin olive oil over medium heat, preparing the base for sautéing the vegetables.
- Sauté the vegetables: Add the diced onion, celery, and carrots to the pot. Stir and cook them for 4 to 5 minutes until the onions become translucent and soft.
- Infuse with flavor: Stir in the tomato paste, minced garlic, cumin, dried oregano, dried basil, dried thyme, kosher salt, and freshly ground black pepper. Toast the spices and ingredients by stirring for 1 to 2 minutes until fragrant.
- Combine main ingredients: Add the fire-roasted diced tomatoes, low-sodium vegetable broth, and lentils to the pot. Stir everything together thoroughly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot with a lid and let the soup simmer for 25 to 30 minutes, until lentils are tender.
- Adjust texture: Optional – use an immersion blender to blend the soup for a few seconds to achieve a creamier texture or leave it chunky according to your preference.
- Finish with kale and lemon: Stir in the sliced kale and fresh lemon juice. Simmer the soup for another 1 to 2 minutes until the kale softens.
- Season to taste: Taste the soup and adjust seasoning by adding more lemon juice, salt, or pepper as desired before serving.
Notes
- You can substitute green lentils with brown or black lentils if preferred.
- For a spicier kick, add crushed red pepper flakes when toasting the spices.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make the soup vegan and gluten-free, ensure the vegetable broth is certified gluten-free and free of animal products.
- An immersion blender is optional but helps to create a creamier texture if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
