Tomato Lentil Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 tablespoons extra virgin olive oil

2 pints cherry tomatoes (whole)

1 medium onion (chopped)

3 cloves garlic (grated or minced)

1 teaspoon dried oregano

¼ teaspoon red pepper flakes (or to taste)

1 cup dried split red lentils (rinsed)

4 cups vegetable broth (or more to taste)

½ teaspoon salt (+ freshly ground black pepper to taste)

1 lemon (zest and juice)

½ cup crumbled feta (sub grated parmesan, a dollop of Greek yogurt, or non-dairy feta)

Directions

Burst the Tomatoes: Heat 2 tablespoons extra virgin olive oil in a pot, add 2 pints cherry tomatoes, and cook for 5 minutes or until blistered.

Build the Flavor: Add 1 medium onion (chopped), 3 cloves garlic (grated), 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Cook for 3 more minutes until soft and fragrant.

Simmer the Lentils: Stir in 1 cup dried split red lentils (rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Simmer for about 15 minutes or until the lentils are tender. Stir occasionally.

Finish and Serve: Ladle soup into bowls, add a squeeze of juice and zest from 1 lemon. Top with a drizzle of olive oil, crumbled feta, Parmesan, or yogurt, and serve with bread.

Nutrition

• Serving Size: 1 of 4
• Calories: 339 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Cholesterol: 17 mg
• Sodium: 540 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 18 g
• Total Sugars: 7 g
• Protein: 18 g