Mediterranean Lentil Soup
Heart-healthy, warming and delicious stew.
Course: Main Course, Soup
Cuisine: Mediterranean
Keyword: lentil
Servings: 4
Calories: 412kcal
- 1 tsp extra virgin olive oil
- 1 carrot peeled and diced
- 1 celery stalk peeled and diced
- 1 onion finely chopped
- 1 kale small bunch
- 2 garlic cloves finely chopped
- 4 cups vegetable stock
- 28 oz can diced tomatoes
- 14 oz can brown lentils drained and rinsed
- 14 oz can cannellini beans drained and rinsed
- bay leaf optional
Heat oil over the stovetop in a large pot.
Add carrot, onion, celery, and garlic.
Cook for three to five minutes until the onions are translucent and the carrots are soft.
Add stock and tomatoes, and bring to a boil.
Reduce heat and simmer for approximately 20 minutes.
Add lentils, beans, and kale, and cook for an additional 10 minutes until all flavors marry.
Season with salt and pepper and serve!
Garnish with oyster crackers, parmesan cheese, parsley, or avocado.
Chef Note: You could make this heartier by adding in some pasta at the end, or if you wanted to make this a non-vegetarian option, you could toss in some chicken!
Chef Note: You could add your favorite seasoning blend if you so desire. I really think the ingredients stand alone; however, basil, mint, oregano, and parsley all go VERY well with this. I have used each and, in fact, all of these, and they pair very well with this recipe.
Fiber: 38g | Calories: 412kcal | Fat: 1.5g | Protein: 34g | Carbohydrates: 95g