Lemon Lentil Soup

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: 45 mins
• Serves: 10
• Yields: 10 cups

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.