Name: Mediterranean Lentil Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 tbsp extra virgin olive oil (divided); 1 large yellow onion (diced (~2 cups / 300g once diced)); null null kosher salt; null null black pepper (freshly cracked); 3 medium carrots (scrubbed and diced (6 to 7 oz / 170 to 200g diced)); 6 cloves garlic (finely chopped (22g)); 2 tbsp preserved lemon peel (finely chopped (18g)); 1 tsp aleppo pepper (1.5 to 2 tsp for spicy); 2 tsp ground coriander; 4 cups vegetable broth; 1 cup water (or more broth); 1 cup green lentils (or brown lentils (200g)); 2.5 tbsp nutritional yeast (10 to 15g); 2 null bay leaves; 9 sprigs thyme (1.5 to 2g); 1 medium lemon; 1 cup fresh basil leaves (dill, and/or flat-leaf parsley (16g)); null null dill ((part of fresh herbs mix)); null null flat parsley ((part of fresh herbs mix)); null null flaky sea salt; 0.5 cup plain vegan yogurt (optional but recommended (4 oz / 120g)); null null crusty bread (to serve 4 or 6)

Instructions

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1

Heat extra virgin olive oil (2 tbsp) in a Dutch oven or soup pot over medium-high. Once shimmering, add the yellow onion (1 large) plus kosher salt (0.5 tsp). Cook until onion has softened and is golden brown, stirring occasionally, 10 to 15 minutes. If the onions brown too quickly, add a splash of [water] and scrape up any browned bits. While the onions cook, you can prep some of the other ingredients.
2

Add the carrots (3 medium), garlic (6 cloves), and preserved lemon peel (2 tbsp). Stir frequently until carrots are just starting to soften, about 5 minutes. Add aleppo pepper (1 tsp) and ground coriander (2 tsp) and stir constantly for 30 seconds. If things are browning quickly or the spices dry out, deglaze with a splash of [water] and lower the heat a bit.
3

Pour in a splash of [vegetable broth] and scrape up any browned bits. Add the remaining [vegetable broth], water (1 cup), green lentils (1 cup), [bouquet garni] (from leaves (2 bay) and thyme (9 sprigs)), and about black pepper (10 twists). Stir well, cover, and bring to a boil.
4

Once boiling, reduce the heat to a simmer. Simmer, covered, for 20 minutes, or until lentils are tender, occasionally uncovering to ensure the soup isn’t bubbling rapidly (the lentils will cook unevenly).
5

While the soup simmers, make the Herb Oil: Zest the lemon (1 medium). Finely chop the fresh basil leaves, dill, and/or flat-leaf parsley (1 cup). Mix herbs and [lemon zest] together in a small bowl. Stir in extra virgin olive oil (2 tbsp) and season with flaky sea salt (2 pinches). Taste, adding more [extra virgin olive oil] or [flaky sea salt] as desired (for richness and a looser “herb oil”).
6

While the soup simmers, make the yogurt sauce (optional): In a small bowl, mix the plain vegan yogurt (0.5 cup) with lemon juice (1 tbsp), and season with [kosher salt] and [black pepper].
7

When the lentils are tender, scoop out the leaves (2 bay) and thyme (9 sprigs); discard. Stir in the nutritional yeast (2.5 tbsp) and gently cook, uncovered, for 1 to 2 minutes. Remove from the heat and stir in lemon juice (1 tbsp). Taste, adding more [lemon juice] or [kosher salt] as desired. For a richer, savory flavor, add the extra nutritional yeast (1 tbsp).
8

Serve soup in bowls and spoon with the [herb oil] and a dollop of [yogurt sauce], if using. Serve with [crusty bread].