Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 4 cloves of garlic, peeled and minced
Spices & Lentils
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili flakes
- 2 cups green lentils, picked and rinsed
- 1 bay leaf
Liquids & Greens
- 8 cups chicken or vegetable broth/stock
- 2 heaping cups spinach or chopped kale
- 2 teaspoons lemon zest
- 3 teaspoons lemon juice (from 1-2 lemons), plus more for serving
Herbs & Seasoning
- ¼ cup chopped fresh herbs like parsley or dill, plus more for serving
- Salt and pepper to taste
To Serve
- Crusty bread
Instructions
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Season with salt and pepper to taste.
- Add Spices and Garlic: Stir in the minced garlic, lemon zest, cumin, ground coriander, chili flakes, and turmeric. Cook for 30 seconds to release the spices’ aromas and flavors.
- Cook Lentils: Add the rinsed green lentils, broth, and bay leaf to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and partially cover the pot. Cook until the lentils are tender, about 35 to 40 minutes.
- Add Greens: Remove the lid and stir in the spinach or chopped kale. Allow the soup to simmer uncovered for another 3 to 5 minutes until the greens have wilted.
- Finish with Lemon and Herbs: Remove the pot from heat, then stir in the lemon juice and chopped fresh herbs. Taste and adjust seasoning or lemon juice as desired.
- Serve: Ladle the soup into bowls and serve with crusty bread for dipping and extra lemon wedges for added brightness.
Notes
- You can substitute kale for spinach or vice versa depending on preference or availability.
- For a vegan version, use vegetable broth instead of chicken broth.
- If you prefer a smoother texture, pulse a portion of the soup in a blender and then mix it back in.
- Adjust chili flakes to your spice tolerance for milder or spicier flavor.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
