Mediterranean Lentil Soup Recipe

Mediterranean Lentil Soup Recipe

  • 1 tablespoon O Organics™ Extra Virgin Olive Oil
  • 1 medium O Organics Yellow Onion, finely chopped
  • 2 medium O Organics Carrots, finely chopped
  • 2 stalks O Organics Celery, finely chopped
  • 1 tablespoon O Organics Dried Dill
  • 4 O Organics Garlic Cloves, minced
  • 8 cups O Organics Chicken or Vegetable Broth
  • 1 (16 ounce) package dried small red lentils
  • 1 (14.5 ounce) can O Organics Diced Tomatoes
  • 1 (15 ounce) can O Organics Chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup fresh lemon juice
  1. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 6 minutes or until onion is translucent, stirring frequently. Add dill and garlic, and cook 1 minute or until tender, stirring constantly. Add broth, lentils, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until lentils are tender.
  2. Add chickpeas to pan. Cook 1 minute or until thoroughly heated. Stir in lemon juice just before serving.
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