1h$12.09Mediterranean Lentil Soup
Hearty brown lentil soup with onion, carrots, celery, tomatoes, and vegetable broth. Cumin, oregano, olive oil, and lemon give it a bright Mediterranean flavor.
- Energy
- 252 calories per serving
- Protein
- 14.4 g per serving
- Carbs
- 43.2 g per serving
- Fat
- 4.9 g per serving
- Sodium
- 640 mg per serving
Shopping options
extra-virgin olive oil
30 Milliliter
Kroger® Extra Virgin Olive Oil
6%
ground cumin
2 Gram
Kroger® Ground Cumin Shaker
4%
celery stalks
100 Gram
Fresh Cut Celery Diced
35%
fine sea salt
6 Gram
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
garlic cloves
12 Gram
Simple Truth Organic™ Minced Garlic
9%
yellow onion
225 Gram
Diced Yellow Onions Fresh Cut In Store Daily
99%
carrots
150 Gram
Kroger® Shredded Carrots
53%
dried oregano
1 Gram
Kroger® Oregano Leaves Shaker
7%
dried brown lentils
300 Gram
Kroger® Lentil Beans
66%
low-sodium gluten-free vegetable broth
1.4 Liter
Simple Truth Organic® Low Sodium Vegetable Broth
74%
lemon juice
30 Milliliter
Kroger® 100% Lemon Juice
7%
canned diced tomatoes
411 Gram
Kroger Diced Tomatoes
100%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- canned diced tomatoes-411 g
- low-sodium gluten-free vegetable broth-1.4 L
- dried brown lentils-300 g
- yellow onion-225 g
- carrots-150 g
- celery stalks-100 g
- garlic cloves-12 g
- fine sea salt-6 g
- ground cumin-2 g
- extra-virgin olive oil-30 ml
- dried oregano-1 g
- lemon juice-30 ml
Rinse the lentils in a colander and pick out any small stones.
Dice the onion, carrots, and celery. Mince the garlic.
Keep fingers tucked and the knife blade angled away while chopping and mincing.
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
Add the garlic, cumin, and oregano. Cook for 1 minute, stirring constantly.
Stir in the lentils, diced tomatoes with their juices, vegetable broth, and salt.
Bring to a boil, then reduce the heat to low. Partly cover and simmer for 35 to 45 minutes, until the lentils are tender.
Keep the pot partly covered to reduce splattering and help prevent boilovers.
Use care when lifting the hot lid, as steam can burn.
Mash some of the lentils against the side of the pot with a spoon to thicken the soup slightly.
Stir in the lemon juice and serve hot.
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