Mediterranean Lentil Soup

Steps

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1. 1
   Prepare the vegetables: dice 1 large yellow onion, 3 medium carrots (unpeeled but well washed), and mince 6 garlic cloves.
   ▶ ≈0:21
2. 2
   In a Dutch oven or soup pot over medium-high heat, warm 2 tbsp extra virgin olive oil. Add the diced onions with a pinch of salt and let them caramelize to a deep golden brown for 10–15 minutes, stirring occasionally and adding a splash of water if they brown unevenly.
   ▶ ≈2:03
3. 3
   Add the carrots, garlic, and 2 tbsp chopped preserved lemon peel, stirring frequently for about 5 minutes until the carrots start to soften and the garlic is fragrant but not burnt.
   ▶ ≈3:13
4. 4
   Stir in the ground coriander and Aleppo pepper for about 30 seconds, stirring almost constantly to avoid burning the spices. If there are brown bits stuck to the bottom, add a splash of vegetable broth to deglaze.
   ▶ ≈3:26
5. 5
   Pour in 4 cups of good-quality vegetable broth and 1 cup of water, add 1 cup of green lentils and several grinds of black pepper. Create a bouquet garni by bundling 2 bay leaves and about 10 fresh thyme sprigs with kitchen twine and add it to the pot.
   ▶ ≈3:47
6. 6
   Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 20 minutes until the lentils are tender.
   ▶ ≈5:07
7. 7
   While the soup simmers, prepare the herb oil: finely chop about 1 cup of fresh basil and fresh dill, add the zest of 1 medium lemon, 2 tbsp extra virgin olive oil, and a pinch of flaky sea salt, mixing until you have a spoonable consistency.
   ▶ ≈6:27
8. 8
   Make the yogurt sauce: combine 0.5 cup of plain plant-based yogurt with a squeeze of lemon juice, a few grinds of black pepper, and a pinch of salt, stirring until smooth.
   ▶ ≈7:44
9. 9
   When the lentils are fully tender, remove the bouquet garni. Stir in 2 tbsp of nutritional yeast and let it gently simmer for 1–2 minutes to add savory depth. Finish with a generous squeeze of lemon juice to brighten all the flavors.
   ▶ ≈8:37
10. 10
    Ladle the soup into bowls and top with a spoonful of the herb oil and a dollop of the yogurt sauce. Serve alongside warm crusty bread.
    ▶ ≈9:27