How I made LENTIL SOUP taste 10x BETTER

Ingredients

• 1 large Yellow Onion (diced)
• 3 medium Carrots (diced, skin left on after washing)
• 6 cloves Garlic (minced)
• 2 tablespoons Preserved Lemon Peel (finely chopped, only the peel)
• 4 tablespoons Extra Virgin Olive Oil (2 tbsp for sautéing, 2 tbsp for finishing herb oil)
• 1 teaspoon Ground Coriander (adds citrusy warmth)
• 0.5 teaspoon Aleppo Pepper (fruity smoky heat)
• 4 cups Vegetable Broth (low‑sodium preferred)
• 1 cup Water (plain water)
• 1 cup Green Lentils (rinsed)
• 2 pieces Bay Leaves (for bouquet garni)
• 10 sprigs Fresh Thyme Sprigs (for bouquet garni)
• 1 cup Fresh Basil Leaves (loosely packed, for herb oil)
• 2 tablespoons Fresh Dill (finely chopped, for herb oil)
• 1 medium Lemon (zest only for herb oil)
• 0.5 cup Plain Plant‑Based Yogurt (unsweetened, for topping)
• 1 tablespoon Lemon Juice (freshly squeezed, added at end of cooking)
• 2 tablespoons Nutritional Yeast (adds umami)
• 1 pinch Flaky Sea Salt (for herb oil and final seasoning)
• 1 dash Black Pepper (freshly ground, for yogurt sauce and seasoning)

Instructions

1. Prep Aromatics

   Dice the large yellow onion, dice the three medium carrots (no need to peel), mince the six garlic cloves, and finely chop the preserved lemon peel to make about 2 tablespoons.

   Time: PT5M

2. Brown the Onions

   Heat the Dutch oven over medium‑high heat, add 2 Tbsp extra‑virgin olive oil, then add the diced onion with a pinch of salt. Cook, stirring occasionally, until the onions turn a deep golden brown.

   Time: PT12M

3. Add Carrots, Garlic & Preserved Lemon

   Stir in the diced carrots, minced garlic, and chopped preserved lemon peel. Cook, stirring frequently, until the carrots begin to soften and the garlic is fragrant.

   Time: PT5M

4. Toast the Spices

   Add 1 tsp ground coriander and ½ tsp Aleppo pepper. Stir constantly for about 30 seconds until aromatic. If the pot gets dry, add a splash of vegetable broth to deglaze.

   Time: PT1M

5. Add Liquids and Lentils

   Pour in 4 cups vegetable broth, 1 cup water, and the rinsed 1 cup green lentils. Stir to combine.

   Time: PT2M

6. Create Bouquet Garni

   Tie together 2 bay leaves and about 10 fresh thyme sprigs with kitchen twine and drop the bundle into the pot.

   Time: PT1M

7. Bring to Boil and Simmer

   Increase heat to bring the soup to a rolling boil (about 5 minutes), then reduce to a gentle simmer, cover, and cook for 20 minutes until the lentils are tender.

   Time: PT25M

8. Finish the Soup

   Remove the bouquet garni, stir in 2 Tbsp nutritional yeast and 1 Tbsp fresh lemon juice. Simmer for another 2 minutes.

   Time: PT3M

9. Prepare Herb Oil

   In a small bowl combine 1 cup fresh basil leaves, 2 Tbsp chopped dill, zest of the medium lemon, 2 Tbsp extra‑virgin olive oil, and a pinch of flaky sea salt. Mix until a loose, spoon‑able oil forms.

   Time: PT5M

10. Make Yogurt Sauce

    In another small bowl combine 0.5 cup plain plant‑based yogurt, a squeeze of fresh lemon juice, a dash of black pepper, and a pinch of salt. Stir until smooth.

    Time: PT2M

11. Serve

    Ladle the hot soup into bowls, drizzle each serving with the herb oil, add a dollop of yogurt sauce, and serve with warm crusty sourdough bread.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

8 g