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“Just the right balance of lemon tangy-ness, hearty lentil-ness, and sweet coriander. Even my kids loved it. I couldn't believe something so yummy could come from The Complete Idiot's Guide to The Mediterranean Diet. Yet it was so great I'm saving it here! Variation: add a tablespoon of finely diced pancetta or bacon along with the veggies in step 2.”
10 cups

Ingredients Nutrition


  1. Heat a large stockpot over medium heat, add olive oil.
  2. When heated, add onion, celery, and carrots.
  3. Cook for 5 minutes, stirring occasionally.
  4. Add vegetable broth, lentils, bay leaves, garlic, oregano, pepper, and coriander. Stir to combine.
  5. Heat to medium-high and bring to a boil.
  6. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  7. Stir in lemon zest and kale. Don't skip the kale, it really adds a lot to the blend of flavors. Cook for 5 minutes until kale is wilted.
  8. Remove and discard bay leaves.
  9. Serve 1 cup of soup with 2 tablespoons of yogurt.

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