Mediterranean Lentil Soup

Ingredients

• 2 Tbsp olive oil ($0.32)
• 1 large yellow onion, diced small ($0.78)
• 2 medium carrots, diced small ($0.24)
• 3 stalks celery, diced small ($0.36)
• 5 cloves garlic, crushed ($0.30)
• 2 tsp ground cumin ($0.20)
• 1 tsp cinnamon ($0.16)
• 1 cup uncooked brown or green lentils ($0.68)
• 8 cups vegetable broth ($1.44)
• 4 oz. lemon juice ($0.48)
• 3 cups kale, chopped and lightly packed ($2.48)
• 1 tsp salt ($0.05)
• 2 tsp freshly cracked black pepper ($0.10)

Instructions

1. Rinse the lentils in a strainer under cold water until the water runs clear.
2. Cook
3. Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
4. Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
5. Simmer
6. Pour in the vegetable broth and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
7. Season
8. Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.