Mediterranean•healthy

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.

Ingredients

Quantities are shown as originally provided.

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)

1
Rinse the lentils in a strainer under cold water until the water runs clear.
2
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.
3
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.
4
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.
5
Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.