Mediterranean-Style Vegetarian Lentil Soup

Lentil soup inspired by the flavors of the Mediterranean region is a great choice on cold winter days!

Ingredients:

¼ cup extra virgin olive oil
1 onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
3-4 garlic cloves, chopped
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
salt and freshly ground black pepper (to taste)
2 cans (400 g each) chopped (roasted) tomatoes
6 cups vegetable broth
1 cup (200 g) green or brown lentils
3 leaves kale, chopped
Juice of 1 lemon (about 3 tablespoons juice)

Directions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, celery, and carrots. Stir-fry for 4-5 minutes, until the onion is translucent.
2. Add the tomato paste, minced garlic, dried spices, salt, and pepper. Stir in the spices and cook for 1-2 minutes.
3. Add the chopped tomatoes, stock, and lentils and stir. Bring to a boil, then reduce heat to low, partially cover, and simmer for 25-30 minutes.
4. If desired, you can puree the soup in a blender until it is more creamy (optional).
5. Stir in the kale and lemon juice and cook for another minute or two (to soften the kale). Taste the soup and add more lemon juice, salt, or pepper before serving, if needed.

Yield: 4 servings
Recipe: downshiftology.com