Mediterranean Lentil Soup
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
5 stepsTiming varies by step
Ingredient prep checklist
- Yellow Onion: 1 medium yellow onion (small diced)
- Carrot: 2 medium carrots (small diced)
- Ribs Celery: 2 celery ribs (small diced)
- Garlic: 3 to 4 cloves of garlic (minced)
- Kosher Salt and Black Pepper: kosher salt and freshly ground black pepper (to taste)
- Fire-Roasted Tomatoes: 1 (28-ounce) can fire-roasted diced tomatoes
- Kale: 3 leaves kale (stemmed and sliced)
medium heat
Saute the vegetables. Heat the 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.
Visual cue
until the onion becomes translucent.
Step help
Watch for
Timing4-5 minute
for 4 to 5 minutes
Visual cue
until the onion becomes translucent.
Source
MEDITERRANEAN LENTIL SOUP
MEDITERRANEAN LENTIL SOUP
References
This step uses
- ¼ cup extra virgin olive oil
- 1 medium yellow onion (small diced)
- 2 medium carrots (small diced)
Equipment reference
- Pot, required
large pot
Full ingredient reference
- ¼ 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 of 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))