Lemony Mediterranean Lentil Soup with Greens
Bright, herb-scented lentil soup with greens and a lemony finish
Prep 10 min
Cook 45 min
Total 55 min
Serves 4
This Mediterranean lentil soup blends tender lentils with aromatic herbs and fresh greens, all brightened with a splash of lemon juice. It's a vibrant, healthful meal perfect for a midday boost.
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Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion (chopped)
- 2 carrots (peeled and chopped)
- 4 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1 large can (28 oz) diced tomatoes (canned, drained)
- 1 cup brown or green lentils (rinsed)
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt (plus more to taste)
- pinch red pepper flakes
- freshly ground black pepper (to taste)
- 1 cup collard greens or kale (chopped, ribs removed)
- 1 to 2 tablespoons fresh lemon juice (to taste)
Instructions
- Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and carrots. Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.
- Stir in the garlic, cumin, curry powder, and thyme. Cook for about 30 seconds until fragrant. Add the drained diced tomatoes and continue cooking for 3-4 minutes to deepen the flavor.
- Add the lentils, vegetable broth, water, salt, red pepper flakes, and black pepper. Bring to a boil, then reduce the heat to a simmer and partially cover the pot. Let it cook for 25-30 minutes, or until lentils are tender but hold their shape.
- Carefully transfer about half the soup to a blender and puree until smooth, then return it to the pot for a creamy texture. Alternatively, use an immersion blender to blend a portion of the soup.
- Add the chopped greens and cook for another 5 minutes until wilted and tender. Remove from heat and stir in lemon juice. Adjust seasoning with extra salt, pepper, or lemon juice to brighten the flavors.
- Serve hot for a satisfying Mediterranean-inspired lunch. Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Pro tip: For extra depth, toast the spices briefly in the olive oil before adding the garlic and vegetables.
Nutrition
This recipe works out to about 320 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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