A hearty, nutrient-dense soup with a vibrant Mediterranean profile. The combination of root vegetables, tomatoes, and shawarma spices creates a deep, complex broth that is both comforting and refreshing.
Ingredients
- 2 Tbsp olive oil
- ½ cup chopped yellow onion
- ½ cup chopped celery
- ½ cup chopped carrot
- 2 garlic cloves, minced
- 1 Tbsp Shawarma Spice Blend
- ½ cup chopped tomato
- ½ tsp salt
- 5 cups vegetable stock
- 1 ½ cups lentils (rinsed)
- ¼ cup chopped fresh cilantro
- Juice from ½ lemon
- Fresh chopped cilantro & lemon wedges for garnish
Instructions
Sauté and Spice
- Sauté Veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrot. Sauté for 5–7 minutes until the vegetables are tender and the onions are translucent.
- Aromatics: Stir in the minced garlic and the 1 Tbsp Shawarma Blend. Cook for about 1 minute—just until the spices become fragrant.
- Add Tomatoes: Stir in the chopped tomatoes and salt. Cook for another 2 minutes, allowing the tomatoes to soften slightly and release their juices.
Simmer
- Deglaze: Add the 5 cups of vegetable stock and the rinsed lentils. Stir well, ensuring no spices are stuck to the bottom of the pot.
- Cook: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until the lentils are completely tender.
- Herb Infusion: Five minutes before the soup is finished, stir in the ¼ cup chopped fresh cilantro.
The Finish
- Acid: Remove the pot from the heat and stir in the lemon juice. This "wakes up" all the heavy spices.
- Serve: Ladle into bowls and garnish with extra fresh cilantro and a lemon wedge on the side for squeezing.
Notes
If you're using red lentils, they will likely melt into the broth for a creamy texture. if using brown or green lentils and you want a thicker soup, mash a cup of the lentils against the side of the pot with a wooden spoon before serving.
