Recipe 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.
- 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 See How It's Made
- Heat a large stockpot over medium heat, add olive oil.
- When heated, add onion, celery, and carrots.
- Cook for 5 minutes, stirring occasionally.
- Add vegetable broth, lentils, bay leaves, garlic, oregano, pepper, and coriander. Stir to combine.
- Heat to medium-high and bring to a boil.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- 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.
- Remove and discard bay leaves.
- Serve 1 cup of soup with 2 tablespoons of yogurt.