Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, small diced
- 2 medium carrots, small diced
- 2 celery ribs, small diced
- 2 tablespoons tomato paste
- 3 to 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 (28-ounce) can fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 cup green or brown lentils
- 3 leaves kale, stemmed and sliced
- 1 lemon, juiced (about 3 tablespoons juice)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; cook until onion is soft.
- Stir in garlic, tomato paste, cumin, oregano, basil, thyme, salt, and pepper; cook for 2 minutes to blend flavors.
- Add fire-roasted diced tomatoes, vegetable broth, and lentils; bring to a boil.
- Reduce heat and simmer for about 30 minutes or until lentils are tender.
- Add kale and cook for an additional 5 minutes until kale is wilted.
- Remove from heat and stir in lemon juice.
- Adjust seasoning with salt and pepper to taste before serving.
Notes
For a smoother texture, use an immersion blender to partially blend the soup. Adjust lemon juice to taste for brightness. This soup stores well and flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg