Lemon Lentil Soup

Submitted by Blue Jasper

"Just the right balance of lemon tangy-ness, hearty lentil-ness, and sweet coriander. Even my kids loved it. I couldn't believe something so yummy could come from The Complete Idiot's Guide to The Mediterranean Diet. Yet it was so great I'm saving it here! Variation: add a tablespoon of finely diced pancetta or bacon along with the veggies in step 2."

 

• Ready In: 45mins
• Ingredients: 14
• Yields: 10 cups
• Serves: 10

ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup onion, diced
• 1⁄2 cup celery, sliced 1/4- inch thick
• 1⁄2 cup carrot, sliced 1/4-inch thick
• 8 cups vegetable broth
• 2 cups red lentils (or masoor dal)
• 2 dried bay leaves
• 1 garlic clove, minced
• 1 teaspoon dried oregano leaves
• 1⁄4 teaspoon fresh ground black pepper
• 1 tablespoon ground coriander
• 1 lemon, zest of
• 1 cup kale, shredded
• 1 1⁄4 cups plain Greek yogurt

directions

1. Heat a large stockpot over medium heat, add olive oil.
2. When heated, add onion, celery, and carrots.
3. Cook for 5 minutes, stirring occasionally.
4. Add vegetable broth, lentils, bay leaves, garlic, oregano, pepper, and coriander. Stir to combine.
5. Heat to medium-high and bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Stir in lemon zest and kale. Don't skip the kale, it really adds a lot to the blend of flavors. Cook for 5 minutes until kale is wilted.
8. Remove and discard bay leaves.
9. Serve 1 cup of soup with 2 tablespoons of yogurt.