Lentil and Vegetable Soup
A hearty Mediterranean-style soup packed with green lentils, leafy greens, tomatoes, and nonstarchy vegetables in a fragrant herb-infused broth. Rich in plant protein and fiber, it makes a…
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 cups green or brown lentils, rinsed and picked over
- 1 can (14 ounces) no-salt-added diced tomatoes
- 5 cups low-sodium vegetable broth
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 3 cups Swiss chard or kale, stems removed and leaves chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrot, and celery, and cook for 6 to 8 minutes, stirring occasionally, until softened.
- Add the garlic, cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in the lentils, diced tomatoes, vegetable broth, zucchini, bell pepper, black pepper, and salt. Bring to a boil.
- Reduce the heat to low, cover partially, and simmer for 30 to 35 minutes, or until the lentils are tender but still hold their shape. Stir occasionally and add a little water if the soup becomes too thick.
- Stir in the chopped chard or kale and simmer uncovered for 4 to 5 minutes, until the greens are tender.
- Remove the pot from the heat and stir in the lemon juice and parsley. Taste and adjust the seasoning, then serve hot.
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