Greek Lentil Soup

How To Make It

1. n a large pot, sauté diced carrots, onion, and celery in 1/4 cup of olive oil over medium-high heat for about 10 minutes until the vegetables are softened. Add ground coriander and continue to sauté for an additional minute
2. Stir in the tomato paste, ensuring it's well combined with the vegetables and spices. This step helps enhance the flavors and eliminates the raw taste of the tomato paste. Cook for an additional 2 minutes to allow the spices and tomato paste to infuse their flavors.
3. Incorporate Greek oregano, dried lentils, Chicken stock, diced tomatoes, and bay leaves into the pot. Avoid adding salt at this stage to prevent the lentils from firming up. Simmer the soup for 45 minutes or until the lentils are tender.
4. Optionally, for a creamier texture, ladle out a portion of the soup and blend it until smooth using a high-powered blender. Add the blended mixture back into the pot. Season the soup with salt and pepper to taste. Add a splash of vinegar for a hint of acidity.
5. In the final minutes of cooking, stir in the chopped kale, allowing it to wilt into the soup. This addition provides extra nutritional value and a delightful texture.
6. Remove the bay leaves before serving. Enjoy your hearty lentil and kale soup topped with a splash of vinegar and some crumbled feta cheese!