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Greatest plates · Soup
Mediterranean Lentil Soup
Carrot, celery and fire-roasted tomatoes simmered with lentils, then partly blended so the soup thickens without cream. Cumin, oregano and thyme carry it, with kale and lemon at the end.
Serves 4Prep 15 minCook 30 minSoupVegan
Containsno known allergens identified
Inspired by a recipe from Downshiftology ↗
Protein 16%Carbs 47%Fat 37%
About 330 kcal a serve — 14 g protein, 42 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Sauté the vegetables
SauteHeat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and stir for 4 to 5 minutes, until the onion becomes translucent.
In the potInto the pot →
4-5 min · medium
Infuse with flavour
ToastAdd the tomato paste, minced garlic, cumin, oregano, basil, thyme, salt and pepper. Stir and toast the spices for 1 to 2 minutes until fragrant.
In the panToast spices →
1-2 min
Simmer
SimmerAdd the diced tomatoes, vegetable broth, and lentils and stir together. Bring to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25 to 30 minutes until the lentils are tender.
In the panAdd and simmer →
25-30 min · low
Blend
BlendKeep the soup chunky, or use an immersion blender to create a creamier texture by spot blending for just a few seconds. Alternatively, transfer about a quarter of the soup to a regular blender, blend, and return to the pot.
Finish with flavour
FinishStir in the kale and lemon juice, and simmer for an additional minute or two to soften the kale. Taste the soup and add any additional lemon juice, salt, or pepper before serving.
In the panStir in →
1-2 min
Cook's noteAs the soup sits the lentils soak up liquid and thicken it; each serving is around 2 cups.
Estimated per serve
330 kcal · 14 g protein · 42 g carbs · 15 g fatestimates, within ~10%
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