Mediterranean Lentil Soup

Name: Mediterranean Lentil Soup
Ingredients: 2 Carrots; 2 Celery ribs; 1 Yellow onion; 1/4 cup Olive oil; 2 tablespoons Tomato paste; 3 to 4 minced Garlic cloves; 2 teaspoons Cumin; 1 teaspoon Dried oregano; 1 teaspoon Dried basil; 1 teaspoon Dried thyme; to taste Salt and pepper; 28 ounces Fire-roasted diced tomatoes; 6 cups (4 cups vegetable broth + 2 cups water) Vegetable broth or water; 1 cup, rinsed and cleaned Green lentils; Juice of 1 lemon Lemon juice; About half a bunch or 3 to 4 leaves Kale leaves

16 ingredients · from Downshiftology

Ingredients

2 Carrots
2 Celery ribs
1 Yellow onion
1/4 cup Olive oil
2 tablespoons Tomato paste
3 to 4 minced Garlic cloves
2 teaspoons Cumin
1 teaspoon Dried oregano
1 teaspoon Dried basil
1 teaspoon Dried thyme
to taste Salt and pepper
28 ounces Fire-roasted diced tomatoes
6 cups (4 cups vegetable broth + 2 cups water) Vegetable broth or water
1 cup, rinsed and cleaned Green lentils
Juice of 1 lemon Lemon juice
About half a bunch or 3 to 4 leaves Kale leaves

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Method

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Watch the original: “Mediterranean Lentil Soup” by Downshiftology. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.