Description
A comforting bowl of Mediterranean Lentil Soup, rich in protein and fiber, packed with vibrant flavors and wholesome ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 ½ cups brown or green lentils (rinsed)
- 6 cups vegetable broth (or chicken broth)
- 1 bay leaf
- 1 can diced tomatoes (or 2 fresh, chopped)
- 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 onion, carrots, and celery, cooking for 5–7 minutes until softened. Stir in garlic, tomato paste, cumin, coriander, paprika, and oregano. Cook for another 1–2 minutes until fragrant.
- Add rinsed lentils, vegetable broth, bay leaf, and diced tomatoes into the pot. Bring to a boil, then reduce the heat and let it simmer for 25–30 minutes until the lentils are tender.
- Stir in fresh spinach or kale until wilted. Squeeze in the juice of one lemon, and season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and enjoy!
Notes
Store leftovers in airtight containers; refrigerate for up to 5 days or freeze for up to 3 months. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean