Mediterranean Diet Friendly Lentil and Kale Soup with Turmeric and Ginger

Total time55 min

Prep time15 min

Cook time40 min

Mediterranean Diet Friendly Lentil and Kale Soup with Turmeric and Ginger

This vibrant, spiced soup builds its flavor the way a Mediterranean kitchen would — a generous pour of extra-virgin olive oil, softened onion, carrot, and celery, then garlic and fresh ginger bloomed until fragrant. Turmeric, cumin, coriander, and a pinch of cayenne turn the pot golden and warm before diced tomatoes and red lentils simmer everything into a thick, hearty base. Curly kale gets stirred in at the end just long enough to wilt, keeping its texture and color, and a finishing splash of lemon juice brightens the whole bowl. It's the kind of one-pot meal built on olive oil, legumes, and greens that fits naturally into a Mediterranean way of eating, no extra thought required. Ladle it up with a final drizzle of olive oil and a scatter of parsley, and you've got a nourishing, plant-forward dinner that keeps well for lunches all week.

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
2 medium carrots, peeled and diced
2 celery stalks, diced
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 ½ cups red lentils, rinsed
6 cups low-sodium chicken broth
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
4 cups curly kale, stems removed and leaves roughly chopped
2 tbsp fresh lemon juice

For serving

1–2 tbsp extra-virgin olive oil, for drizzling (optional)
fresh parsley, roughly chopped (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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