Mediterranean Lentil Soup
Servings
6
servingsThis hearty soup seems like it should have taken hours to make, but it can be ready to eat in 30 minutes. The garlic instruction mentions using 2 frozen cubes if you don’t have a fresh clove. I was surprised to find that these are a better substitute than powders or paste.
Ingredients
2 cups brown lentils
⅔ cup celery, sliced
⅔ cup carrots, sliced
½ cup onion, diced
2 cups chopped kale, stems removed
1 cup Italian sausage crumbles*
1 clove garlic (or 2 cubes)
2 tbsp tomato paste
2 tbsp hummus
1 tsp dried oregano
salt and pepper to taste
fresh basil for garnish
Directions
- Rinse lentils. Put them in large pot with the next 6 ingredients and cover with water. Bring to a simmer and stir in tomato paste, hummus, and oregano. Cover and simmer for 30 minutes or until lentils are fully cooked. Add water as needed to thin.
- Season to taste and garnish bowls of soup with a handful of fresh basil leaves, julienned.
Notes
- * It’s always a good idea to brown some extra Italian sausage and your favorite breakfast sausage when you’re cooking them. Crumble as you’re cooking them, drain well, and pop into the freezer in a labeled bag. They will come in handy for many recipes and save time!