If I’m looking for a quick, satisfying and healthy lunch, the Mediterranean Lentil Soup from Zoës Kitchen is always a go-to. It’s simple yet flavorful, hearty yet not overly filling. Lentils are one of my favorite plant-based proteins because they bring out such earthniness and pair well with a variety of vegetables. It’s truly hard to beat a great lentil soup!

I’m a big fan of recreating restaurant favorites at home, so I thought it was high time I tried a copycat version of Zoës Kitchen’s Mediterranean Lentil Soup. My take has a few more spices — including turmeric, cumin and cayenne — and the end result features lentils that are more whole than mushy. Even so, if you’re a fan of the Mediterranean Lentil Soup at Zoës, I think you’ll really love this updated twist on a classic. Enjoy!

INGREDIENTS

1 t. ground turmeric
1 t. chili powder
1 t. cumin
1 t. ground coriander
1 t. red pepper flakes
1/2 t. cayenne
2 t. dried parsley
2 bay leaves
1 T. nutritional yeast
4 garlic cloves, minced
1 leek, sliced lengthwise & diced
2-3 large carrots, peeled & diced
2 celery ribs, sliced lengthwise & diced
5 c. vegetable broth
1.5 cups dried brown lentils
2 T. olive oil
Juice of half a lemon
1 c. water
Salt & pepper, to taste

STEPS

1) Heat the olive oil in a large pot over medium heat. Once hot, add the leek and garlic. Season well with salt & pepper and cook for 3 minutes, stirring occasionally.

2) Add the carrots and celery and cook for another 3 minutes.

3) Add the turmeric, chili powder, cumin, coriander, red pepper flakes, cayenne, parsley and nutritional yeast. Toss well so the veggies are fully coated in the spices, then cook for another minute.

4) Add the vegetable broth, lentils and bay leaves. Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 15 minutes.

5) Add the lemon juice. Cover and cook for 20 minutes.

6) Add a cup of water. Cover, turn the heat to low, and cook another 10 minutes. Remove the bay leaves before serving.