Mediterranean Lentil Soup
This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.
Servings: 7 (about 1.5 cups each)
Calories: 185kcal
Equipment
- Dutch Oven
Ingredients
- 2 Tbsp olive oil $0.32
- 1 large yellow onion, diced small $0.78
- 2 medium carrots, diced small $0.24
- 3 stalks celery, diced small $0.36
- 5 cloves garlic, crushed $0.30
- 2 tsp ground cumin $0.20
- 1 tsp cinnamon $0.16
- 1 cup uncooked brown or green lentils $0.68
- 8 cups vegetable broth $1.44
- 4 oz. lemon juice $0.48
- 3 cups kale, chopped and lightly packed $2.48
- 1 tsp salt $0.05
- 2 tsp freshly cracked black pepper $0.10
Instructions
- Rinse the lentils in a strainer under cold water until the water runs clear.
- Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
- Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
- Pour in the vegetable broth and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
- Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.
See how we calculate recipe costs here.
Nutrition
Serving: 1.5cups | Calories: 185kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Sodium: 1452mg | Fiber: 11g