Mediterranean Lentil Soup
A warm, comforting soup packed with nutritious lentils, aromatic vegetables, and fragrant spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup dried brown or green lentils, rinsed and drained Red lentils may become too mushy.
- 2 tablespoons olive oil Use good quality olive oil for the best flavor.
- 1 large onion, chopped Fresh onions are essential.
- 2 cloves garlic, minced Sautéed with onions for sweetness.
- 2 stalks celery, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 can diced tomatoes, undrained (14.5 ounces)
- 4 cups vegetable broth Low sodium is preferable.
- 1 leaf bay leaf
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley For garnish.
- Optional: feta cheese and kalamata olives, for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat until it shimmers.
- Add the chopped onion and sauté until translucent. Then add the minced garlic, diced carrots, and diced celery. Sauté for about five minutes until softened.
- Stir in the ground cumin, coriander, and turmeric. Toast for about a minute until fragrant.
- Add the rinsed lentils, can of diced tomatoes (with juice), and vegetable broth. Add the bay leaf and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes until lentils are tender.
- Remove the bay leaf, season with salt, pepper, and add the lemon juice to taste.
- For a thicker consistency, blend a portion of the soup with an immersion blender, but leave some lentils whole for texture.
- Before serving, stir in the chopped parsley and garnish with feta cheese and kalamata olives, if desired.
Notes
Store leftovers in the fridge for up to 5 days. Soup freezes well for up to three months.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 32gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 4g
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