Za’atar Lentil Soup

from USANA Kitchen with Shelli Baxter

Turn chilly March days into a cozy culinary adventure with this hearty Greek lentil soup, brimming with protein-packed red lentils, veggies, and a symphony of Mediterranean flavors.

Ingredientszaatar lentil soup Nutrition Facts

Makes 6 servings

3 tablespoons (40 g) extra virgin olive oil

1 large yellow onion, diced

3 large garlic cloves, minced

2 large carrots, chopped

3 teaspoons (4 g) ground oregano

1 ½ teaspoons (3 g) cumin

1 teaspoon (1.3 g) ground rosemary

½ teaspoon (1.3 g) red pepper flakes

2 dry bay leaves

1 can (425 g) crushed tomatoes

7 cups (1.7 L) of vegetable broth

2 cups (380 g) of dried red lentils

Kosher salt

Zest of 1 lemon

Juice of 2 lemons

Crumbled feta cheese to serve

Za’atar spice mix to serve (recipe below)


Za’atar Spice Blend:

2 tablespoons (8 g) ground oregano

2 tablespoons (16 g) ground sumac

2 tablespoons (18 g) sesame seeds

1 tablespoon (1.7 g) ground majoram

1 tablespoon (4 g) ground thyme

1 teaspoon (7 g) sea salt


  1. Cover red lentils with water and soak at least 4 hours (overnight is OK). Discard water. Rinse and drain 2-3 times.
  2. Heat extra virgin olive oil until shimmering.
  3. Add onions, carrots, and garlic.
  4. Cook 5 minutes, stirring frequently.
  5. Add spices and bay leaves.
  6. Cook for one minute until fragrant. Stir constantly.
  7. Add crushed tomatoes, vegetable broth, and lentils.
  8. Season with kosher salt.
  9. Bring to a boil, then lower heat and simmer 15-20 minutes, until lentils are fully cooked.
  10. Remove from heat.
  11. Use an immersion blender and pulse to desired consistency (optional).
  12. Stir in lemon zest and lemon juice.
  13. Transfer soup to serving bowls. Top with a sprinkle of za’atar spice mix and feta cheese.
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