Name: Greek Red Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek Inspired
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 2 large carrots, chopped; 2 celery ribs, chopped; 4 cloves garlic; 1 1/2 teaspoons oregano; 1/2 teaspoon cumin; 1 cup red lentils; 1/2 cup quinoa; 1 15oz chickpeas, drained and rinsed; 1 15oz can diced tomatoes; 6 cups vegetable broth; 1 tablespoon red wine vinegar; 2 cups kale, torn into pieces, stems removed; Salt and pepper to taste

Description

This hearty Greek-inspired red lentil soup is an easy, filling recipe — perfect for a weeknight meal! This plant-based stew is packed with chickpeas, quinoa, and plenty of vegetables.

Ingredients

Units Scale

1 tablespoon olive oil
1 yellow onion, diced
2 large carrots, chopped
2 celery ribs, chopped
4 cloves garlic
1 1/2 teaspoons oregano
1/2 teaspoon cumin
1 cup red lentils
1/2 cup quinoa
1 15oz chickpeas, drained and rinsed
1 15oz can diced tomatoes
6 cups vegetable broth
1 tablespoon red wine vinegar
2 cups kale, torn into pieces, stems removed
Salt and pepper to taste

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Instructions

In a large pot or Dutch oven, add the olive oil and heat over medium heat for 30 seconds.
Add the onion, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally.
Add the garlic and continue to cook for 1 minute.
Add the oregano, cumin, red lentils, chickpeas, quinoa, tomatoes, and vegetable broth and bring to a boil.
Reduce heat to low and simmer for 15-20 minutes or until the quinoa is fluffy and the lentils have broken down and softened.
Add the red wine vinegar and kale and stir. Continue to cook for 2 minutes until the kale is bright green and tender. Generously season with salt and pepper, to taste.