1 tbsp olive oil
14 oz carrots, celery and onion (mirepoix)
3 garlic cloves, crushed
1 cup drained and rinsed red lentils
1 tsp ground cumin
14.50 oz drained canned no salt added diced tomatoes
1 ½ cups low sodium vegetable broth
½ cup packed baby arugula
1 tbsp fresh lemon juice
½ cup crumbled feta cheese
Fresh cilantro sprigs for garnish (optional)
1
In large saucepot, heat oil over medium heat. Add mirepoix; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds or until mirepoix is almost tender. Stir in lentils and cumin; cook and stir 1 minute.
2
Stir in tomatoes, broth and 4 cups water; heat to a simmer. Reduce heat to medium-low; cook and stir 10 minutes or until lentils are tender. Stir in arugula, lemon juice, ¾ teaspoon salt and ½ teaspoon black pepper.
3
Serve soup garnished with cheese and cilantro sprigs, if desired. Makes about 9 cups.
Make it a meal: Serve with a cucumber and radish salad with minted Greek yogurt dressing.
Ingredients
1 tbsp olive oil
14 oz carrots, celery and onion (mirepoix)
3 garlic cloves, crushed
1 cup drained and rinsed red lentils
1 tsp ground cumin
14.50 oz drained canned no salt added diced tomatoes
1 ½ cups low sodium vegetable broth
½ cup packed baby arugula
1 tbsp fresh lemon juice
½ cup crumbled feta cheese
Fresh cilantro sprigs for garnish (optional)