Mediterranean Lentil Soup

• servings: 7 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

2 Tbsp olive oil ($0.32)

1 large yellow onion, diced small ($0.78)

2 medium carrots, diced small ($0.24)

3 stalks celery, diced small ($0.36)

5 cloves garlic, crushed ($0.30)

2 tsp ground cumin ($0.20)

1 tsp cinnamon ($0.16)

1 cup uncooked brown or green lentils ($0.68)

8 cups vegetable broth ($1.44)

4 oz. lemon juice ($0.48)

3 cups kale, chopped and lightly packed ($2.48)

1 tsp salt ($0.05)

2 tsp freshly cracked black pepper ($0.10)

Directions

Rinse the lentils in a strainer under cold water until the water runs clear.

Cook

Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.

Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.

Simmer

Pour in the vegetable broth and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.

Season

Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.

Nutrition

• Serving Size: 1.5 cups
• Calories: 185 kcal
• Total Fat: 5 g
• Sodium: 1452 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 11 g
• Protein: 9 g