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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 20 |
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Just the right balance of lemon tangy-ness, hearty lentil-ness, and sweet coriander. Even my kids loved it. I couldn't believe something so yummy could come from The Complete Idiot's Guide to The Mediterranean Diet. Yet it was so great I'm saving it here! Variation: add a tablespoon of finely diced pancetta or bacon along with the veggies in step 2. Ingredients:
1 tablespoon extra virgin olive oil |
1 cup onion, diced |
1/2 cup celery, sliced 1/4- inch thick |
1/2 cup carrot, sliced 1/4-inch thick |
8 cups vegetable broth |
2 cups red lentils (or masoor dal) |
2 dried bay leaves |
1 garlic clove, minced |
1 teaspoon dried oregano leaves |
1/4 teaspoon fresh ground black pepper |
1 tablespoon ground coriander |
1 lemon, zest of |
1 cup kale, shredded |
1 1/4 cups plain greek yogurt |
Directions:
1. Heat a large stockpot over medium heat, add olive oil.
2. When heated, add onion, celery, and carrots.
3. Cook for 5 minutes, stirring occasionally.
4. Add vegetable broth, lentils, bay leaves, garlic, oregano, pepper, and coriander. Stir to combine.
5. Heat to medium-high and bring to a boil.
6. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Stir in lemon zest and kale. Don't skip the kale, it really adds a lot to the blend of flavors. Cook for 5 minutes until kale is wilted.
8. Remove and discard bay leaves.
9. Serve 1 cup of soup with 2 tablespoons of yogurt.
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