Description
A hearty and bright lentil soup featuring browned onions, preserved lemon, and a fresh herb oil topping.
Ingredients
Scale
- 1 cup (200g) green lentils
- 4 tablespoons extra virgin olive oil, divided
- 3 medium carrots, scrubbed and diced
- 1 large yellow onion, diced
- 2 tablespoons (18g) preserved lemon peel, finely chopped
- 6 cloves garlic, finely chopped
- 1 teaspoon Aleppo pepper
- 2 teaspoons ground coriander
- 4 cups (960 mL) vegetable broth
- 1 cup (240 mL) water
- 2 to 3 tablespoons nutritional yeast
- 2 bay leaves
- 8 to 10 sprigs thyme
- 1 medium lemon (juice and zest)
- 1 cup fresh basil, dill, or parsley, chopped
- 1/2 cup plain plant-based yogurt (optional)
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the diced onion and a pinch of salt. Cook for 12-15 minutes until deep golden brown, stirring occasionally.
- Add the carrots, garlic, and chopped preserved lemon peel. Cook for 5 minutes until carrots soften slightly. Stir in Aleppo pepper and coriander, cooking for 30 seconds until fragrant.
- Pour in the vegetable broth, water, lentils, and black pepper. Add the thyme and bay leaves. Bring to a boil, then cover and simmer on low for 20-25 minutes until lentils are tender.
- Meanwhile, make the herb oil by mixing the lemon zest, chopped fresh herbs, remaining 2 tablespoons olive oil, and a pinch of salt.
- If using yogurt, mix it with a splash of lemon juice, salt, and pepper in a small bowl.
- Remove the bay leaves and thyme stems from the soup. Stir in the nutritional yeast and simmer uncovered for 2 minutes. Remove from heat and stir in fresh lemon juice.
- Serve hot, topped with the herb oil and a dollop of yogurt.
Notes
If you don’t have preserved lemons, use extra lemon zest at the end. Serve with crusty bread.
- Prep Time: 12 min
- Resting Time:
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Mediterranean Lentil Soup, vegan lentil soup, healthy dinner, plant based soup, easy weeknight meal