Description
A hearty and nourishing Mediterranean-style lentil soup, packed with bright flavors and perfect for weeknight meals.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 ½ cups brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 1 can diced tomatoes
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened — about 5–7 minutes.
- Stir in minced garlic and tomato paste. Cook for 1–2 minutes until fragrant.
- Add ground cumin, coriander, smoked paprika, and oregano. Cook until spices are fragrant.
- Pour in lentils, vegetable broth, bay leaf, and diced tomatoes. Bring to a boil, then reduce to a simmer.
- Partially cover and cook for 25–30 minutes, until lentils are tender.
- Remove bay leaf, stir in spinach/kale until wilted, then add lemon juice and season with salt and pepper.
- Serve hot, garnished with parsley and an extra drizzle of olive oil if desired.
Notes
For a non-vegan version, use chicken broth. Red lentils can be used for a softer, puree-like texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean