Mediterranean Lentil Soup with Kale and Lemon - Vegan
Enjoy the vibrant flavors of our Mediterranean Lentil Soup with Kale and Lemon, a dish that brings together tender lentils, nutritious kale, and a bright, lemony finish. Each spoonful offers a delightful balance of textures and tastes, making it the perfect comfort food for cooler days.
Ingrédients
- 1 cup green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups kale, stems removed and chopped
- 1 large lemon, zested and juiced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and carrots, and sauté until the onion is soft and translucent, about 5-7 minutes.
- Stir in the garlic, cumin, coriander, smoked paprika, and turmeric, cooking for another minute until fragrant.
- Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil.
- Reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the chopped kale and simmer for an additional 5 minutes until the kale is wilted.
- Remove the pot from heat and stir in the lemon zest and juice.
- Season with salt, black pepper, and crushed red pepper flakes if using.
- Serve hot, garnished with fresh parsley.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 35g | Protéines: 12g | Fat: 5g | Sucre: 6g
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