Name: Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 7 servings
Cuisine: Mediterranean
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)

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.

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)

Instructions

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

2 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.

3 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.

4 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.

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