Mediterranean Lentil Soup with Kale and Za’atar
In addition to being packed with balanced flavors, Mediterranean Lentil Soup with Kale and Za’atar is loaded with brain-health benefits.
Notes
You can use a couple of handfuls of pre-chopped kale to save time if desired.
Ingredients
Ingredients
- 2 tablespoons Extra virgin olive oil plus more for drizzling
- 1 onion chopped
- 3 carrots peeled and chopped
- 6 cloves garlic diced or pressed
- 1 tablespoon za’atar plus more for garnish
- 1/8 teaspoon crushed red pepper plus more for garnish
- 6 cups lower-sodium vegetable broth
- 1 14.5 ounce can diced tomatoes
- 1 1/2 cups red lentils rinsed
- 1 1/2 teaspoons kosher salt
- 1 bunch kale stems removed and chopped small
- 1 lemon zested and juiced
- 1 cup non- or low-fat plain yogurt
- 1/4 cup fresh dill chopped
Instructions
Instructions
- Heat extra virgin olive oil in a large pot over medium. Add onion and carrots. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, za’atar, and crushed red pepper; stir until fragrant, about 30 seconds.
- Add broth, tomatoes, lentils, and salt. Turn heat to high and bring to a simmer; reduce heat to medium-low, stir, and cover. Simmer until lentils and carrots have softened, about 15 minutes, stirring occasionally. Stir in kale and let cook until just wilted and warmed through, about 2 minutes.
- Remove from heat and stir in lemon zest and juice. Taste and add salt if needed. Add soup to serving bowls. Top soup with yogurt, drizzle with olive oil, then sprinkle with dill and more za’atar and crushed red pepper to taste.