Description
A hearty lentil soup made with a mix of spices and served with pita bread, yogurt, and fresh vegetables.
Ingredients
Scale
- 4 cups vegetable broth (or water, or a combination of both)
- 1 1/2 cups brown lentils
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt
- 1 pita bread
- 1 Greek yogurt
- 1 cilantro
- 1 tomato wedges
Instructions
- Place all ingredients in a large saucepan. (If you’re planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)
- Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape.
- There will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist.
- Taste and add another pinch of salt if you’d like.
- Serve warm.
- (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)
Notes
- This soup can be enhanced with roasted vegetables, chorizo eggs, or scrambled eggs.
- It can also be served in a couscous bowl or in lentil tacos.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg