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Close-up of fresh, raw diced onions, carrots, and celery (mirepoix) ready to be sautéed for Mediterranean Lentil Soup.

Hearty Mediterranean Lentil Soup with Kale

This cozy Mediterranean Lentil Soup features tender brown lentils, wilted dark green kale, and root vegetables simmered in a rich, savory tomato-tinted broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Lunch, Soup
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 2 tbsp extra virgin olive oil Plus extra for drizzling.
  • 1 medium yellow onion Diced.
  • 2 medium carrots Peeled and diced.
  • 2 ribs celery Diced.
  • 4 cloves garlic Minced.
  • 2 tbsp tomato paste
  • 1 cup brown lentils Dry, sorted and rinsed.
  • 6 cups vegetable broth Or chicken broth.
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 2 cups dark green kale Chopped, stems removed.
  • 1 tsp kosher salt Adjust to taste.
  • 0.5 tsp black pepper Freshly cracked.
  • 0.25 cup fresh parsley Minced, for garnish.
  • 1 large lemon Cut into wedges.

Equipment

  • 1 Heavy-bottomed Dutch oven A 5.5-quart size is ideal for even heat distribution.
  • 1 Chef's Knife Essential for uniformly dicing the mirepoix vegetables.
  • 1 Wooden spoon For scraping up the flavorful fond at the bottom of the pot.

Method
 

Making the Soup
  1. Heat olive oil in a Dutch oven over medium heat. Add the diced onions, carrots, and celery. Cook for 6 to 8 minutes until softened and translucent.
  2. Create a well in the center of the vegetables. Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly until the paste darkens to a brick red color.
  3. Sprinkle the dried oregano and cumin into the pot and stir for 60 seconds until fragrant. Add the rinsed brown lentils and stir to coat them in the oils.
  4. Pour in the vegetable broth and scrape the bottom of the pot to release any fond. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are tender.
  5. Remove the lid and stir in the chopped dark green kale. Simmer uncovered for 3 to 5 minutes until the kale is wilted but still vibrantly green. Turn off the heat.
  6. Stir in the salt and black pepper. Ladle into bowls and garnish with a drizzle of olive oil, minced parsley, a dusting of black pepper, and a fresh lemon wedge.

Notes

Do not salt the lentils before they are tender, as early salting can make them tough.
Always sort your dry lentils for small stones before rinsing.
Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.