The Very Best Mediterranean Lentil SoupVeg

1

Wash, peel, and dice the carrots, celery, and onion into uniform pieces to ensure even cooking.

2

Heat olive oil in a large pot over medium heat. Add the diced carrots, celery, and onion.

3

Sauté for about five minutes until the vegetables soften and the onions become translucent.

4

Stir in the tomato paste, minced garlic, cumin, dried oregano, dried basil, and dried thyme.

5

Season with salt and pepper to taste. Cook for one to two minutes to toast the spices and release their natural aromas.

6

Add the fire-roasted diced tomatoes, vegetable broth (or a mix of broth and water), and the rinsed green lentils.

7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot loosely and simmer for 25 to 30 minutes.

8

Use an immersion blender to spot-blend the soup in a few areas if you prefer a slightly creamier texture while maintaining some chunks.

9

Stir in the sliced kale and fresh lemon juice. Continue cooking for another minute or two until the kale has softened.

10

Taste the soup and adjust seasoning with extra lemon juice, salt, or pepper if desired before serving.