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.
Ingredients![zaatar lentil soup Nutrition Facts](https://whatsupusana.com/wp-content/uploads/2024/03/zaatar-lentil-soup-Nutrition.jpg)
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
Instructions:
- Cover red lentils with water and soak at least 4 hours (overnight is OK). Discard water. Rinse and drain 2-3 times.
- Heat extra virgin olive oil until shimmering.
- Add onions, carrots, and garlic.
- Cook 5 minutes, stirring frequently.
- Add spices and bay leaves.
- Cook for one minute until fragrant. Stir constantly.
- Add crushed tomatoes, vegetable broth, and lentils.
- Season with kosher salt.
- Bring to a boil, then lower heat and simmer 15-20 minutes, until lentils are fully cooked.
- Remove from heat.
- Use an immersion blender and pulse to desired consistency (optional).
- Stir in lemon zest and lemon juice.
- Transfer soup to serving bowls. Top with a sprinkle of za’atar spice mix and feta cheese.
Leave a Reply
Want to join the discussion?Feel free to contribute!