Mediterranean Lentil Soup

ACF Type: text

Carb-Conscious, Dairy-Free, Gluten-Free, Paleo, Soy-Free, Vegan, Vegetarian, Low Sodium

Lentils

Ingredients

  • 2 teaspoons dry oregano
  • 1 teaspoon ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon rosemary
  • A pinch of red pepper flakes
  • 2 bay leaves
  • 2 cans fire roasted tomatoes
  • 6 cups low sodium vegetable broth
  • 2 cups red lentils rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, chopped
  • 1 teaspoon garlic paste
  • 2 garlic cloves chopped
  • 2 carrots chopped
  • Juice of 1 lemon
  • Feta cheese and parsley to top with

Instructions

1
Heat a pan on medium to high heat
2
Combine olive oil, all spices, bay leaves, onion, and chopped garlic, garlic paste and stir for 8-10 minutes to release spices
3
Add tomatoes, vegetable broth, lemon juice, carrots, and lentils to the mix
4
Stir and bring to a boil for about 7 minutes
5
Remove soup from fire, remove bay leaves, and add soup to a blender (we use Vitamix)
7
Blend until soup and even and creamy for about 3-5 minutes
8
Serve with feta and fresh parsley

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