Lemon-Lentil Ribbon Soup

Ingredients

• olive oil2 tbsp
• yellow onion1 medium
• carrots2
• celery stalks2
• garlic cloves3
• brown lentils1 cup
• vegetable broth6 cups
• kale3 cups
• lemon1
• ground cumin1 tsp
• salt1 1/4 tsp
• black pepper1/2 tsp

Method

1. 1Warm the olive oil in a soup pot over medium heat.
2. 2Add the onion, carrots, and celery; cook until softened, about 6 minutes.
3. 3Stir in the garlic and cumin for 30 seconds.
4. 4Add the lentils, broth, salt, and pepper; simmer until the lentils are tender, about 22 to 25 minutes.
5. 5Stir in the kale and cook until just wilted, about 3 minutes.
6. 6Finish with lemon zest and juice, then adjust seasoning before serving.

Tips

• If the soup thickens too much, loosen it with a splash of hot water or broth.
• Cut the kale into thin ribbons so it softens quickly and feels delicate.
• A small dollop of yogurt on top adds creaminess without overpowering the lemon.

Nutrition