Mediterranean Lentil Soup

Name: Mediterranean Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 1/2 cups, picked over and rinsed brown or green lentils; 1, diced yellow onion; 2, diced carrots; 2 stalks, diced celery; 4 cloves, minced garlic; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1 (15 oz) can canned diced tomatoes; 6 cups vegan vegetable stock; 3 tbsp extra-virgin olive oil; 1 (juice of) lemon; small handful, chopped fresh parsley or cilantro

A bowl of cumin-warmed lentils with carrots, celery, and a finishing splash of lemon — frugal, fortifying, deeply satisfying.

vegetarian
vegan
gluten-free
dairy-free
nut-free
egg-free
high-protein

Ingredients

brown or green lentils1 1/2 cups, picked over and rinsed
yellow onion1, diced
carrots2, diced
celery2 stalks, diced
garlic4 cloves, minced
ground cumin1 1/2 tsp
ground coriander1 tsp
smoked paprika1/2 tsp
canned diced tomatoes1 (15 oz) can
vegan vegetable stock6 cups
extra-virgin olive oil3 tbsp
lemon1 (juice of)
fresh parsley or cilantrosmall handful, chopped

Steps

Sweat vegetables in olive oil.
Sweat onion, carrots, and celery in olive oil over medium heat with a pinch of salt until softened, 8 minutes.
Toast garlic and spices.
Add garlic, cumin, coriander, and paprika; toast 30 seconds.
Simmer lentils with tomatoes and stock.
Add tomatoes, lentils, and stock. Simmer until lentils are tender, 25-30 minutes.
Mash lentils and season soup.
Mash a quarter of the lentils against the side of the pot for body. Stir in the lemon juice and season with salt.
Ladle soup and finish with oil and herbs.
Ladle into bowls, finish with a drizzle of olive oil and herbs.

Nutrition

Nutrition, per serving. 210 calories. Protein 10.5 grams, 18 percent. Carbs 30 grams, 52 percent. Fat 7.5 grams, 29 percent. Fiber 8 grams, sugar 5 grams, saturated fat 1 grams, sodium 600 milligrams. Estimated from ingredients.