Name: EFK Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6–8 servings
Ingredients: 1 lb brown or green lentils, rinsed and picked over; 2 tbsp extra-virgin olive oil; 1 large yellow onion, diced; 3 carrots, diced; 3 celery ribs, diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano; 1/4 tsp red-pepper flakes, optional; 1 (28 oz) can diced tomatoes; 8 cups low-sodium vegetable or chicken stock; 1 bay leaf; 1 1/2 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 5 oz baby spinach; Juice of 1 lemon; Chopped parsley, for serving

Directions

1. Heat olive oil in a large Dutch oven over medium heat. Cook onion, carrots, and celery 8–10 minutes until softened.
2. Add garlic, cumin, coriander, oregano, and red-pepper flakes; cook 30 seconds.
3. Stir in lentils, tomatoes, stock, bay leaf, salt, and pepper. Bring to a boil, then reduce to a steady simmer.
4. Partially cover and cook 35–45 minutes, until the lentils are tender but still hold their shape. Add a splash of water or stock if the soup gets thicker than you like.
5. Remove the bay leaf. Stir in spinach until wilted, then add lemon juice. Taste and adjust salt and pepper. Finish with parsley.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large Dutch oven or soup pot; wooden spoon; ladle

Food safety & storage

Refrigerate soup within 2 hours and use within 3–4 days, or freeze in meal-size portions. Reheat leftovers to 165°F.

EFK Mediterranean Lentil Soup

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.