Mediterranean Lentil Soup
A hearty and wholesome Mediterranean lentil soup made with browned onions, green lentils, and preserved lemons for a bright, savory depth. Finished with a drizzle of fresh herby olive oil and an optional tangy yogurt sauce.
From rainbowplantlife.com ยท Open the original
Ingredients
- olive oil
- onions
- salt
- carrots
- garlic
- preserved lemon peel
- Aleppo pepper
- coriander ground
- vegetable broth
- water
- green lentils
- bouquet garni bay leaves
- bouquet garni thyme sprigs
- black pepper
- 2 tablespoons nutritional yeast
- lemon juice
- fresh basil, dill, or parsley finely chopped
- flaky sea salt
- yogurt plant-based if vegan
Instructions
- Heat the olive oil in a Dutch oven over medium-high, then add the onions and a bit of salt. Cook until softened and golden brown, stirring occasionally, 10 to 15 minutes.
- Add the carrots, garlic, and preserved lemon peel, stirring frequently for 5 minutes until carrots begin to soften.
- Add the Aleppo pepper and coriander and stir constantly for 30 seconds.
- Pour in the broth, water, lentils, bouquet garni (bay leaves and thyme sprigs), and black pepper, then cover and bring to a boil. Simmer, covered, for 20 minutes, or until lentils are tender.
- As the soup simmers, make the Herby Oil: combine the lemon zest, chopped fresh basil/dill/parsley, olive oil, and flaky sea salt.
- Prepare the yogurt sauce (optional): in a bowl, stir together the yogurt with lemon juice, salt, and pepper.
- When the lentils are tender, remove the bouquet garni and stir in the nutritional yeast. Cook, uncovered, for 1 to 2 minutes.
- Remove from the heat and stir in the lemon juice.
- Top each bowl of soup with the herby oil and yogurt sauce (if using). Serve with crusty bread!