Quick Mediterranean Lentil Soup

• •2 tablespoon olive oil
• •1 medium yellow onion, chopped
• •2 medium carrots, peeled and diced
• •2 celery stalks, diced
• •3 garlic cloves, minced
• •1 teaspoon ground cumin
• •0.5 teaspoon ground coriander
• •1 teaspoon dried oregano
• •1 cup red lentils, rinsed
• •6 cup vegetable broth
• •14.5 oz canned diced tomatoes, undrained
• •1 bay leaf
• •5 oz fresh spinach, roughly chopped
• •2 tablespoon fresh lemon juice
• • to taste salt
• • to taste black pepper
• •0.3 cup fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.

2. 2

   Add minced garlic, ground cumin, ground coriander, and dried oregano to the pot. Cook for another 1 minute, stirring constantly, until fragrant.

3. 3

   Stir in the rinsed red lentils, vegetable broth, canned diced tomatoes (undrained), and bay leaf. Bring the mixture to a boil.

4. 4

   Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

5. 5

   Remove the bay leaf from the soup. Stir in the fresh spinach and cook for 2-3 minutes, or until the spinach has wilted.

6. 6

   Remove the pot from the heat and stir in the fresh lemon juice. Season generously with salt and black pepper to taste.

7. 7

   Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.

Chef's Tips

• 💡For a thicker soup, you can mash a portion of the cooked lentils against the side of the pot with a spoon or immersion blender before adding spinach.
• 💡Feel free to add other vegetables like zucchini, bell peppers, or green beans during the last 10 minutes of simmering for extra nutrition and flavor.
• 💡Serve with a drizzle of extra virgin olive oil and a slice of crusty whole-grain bread or pita for a complete meal.
• 💡This soup stores well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.