Quick Mediterranean Lentil Soup
A hearty and flavorful soup, perfect for a quick weeknight meal. This Mediterranean-inspired lentil soup is packed with aromatic vegetables, protein-rich red lentils, and a bright lemon finish, offering comfort and nourishment in every spoonful.
Ingredients
- •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
- •0.25 cup fresh parsley, chopped, for garnish
Instructions
- 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.
Add minced garlic, ground cumin, ground coriander, and dried oregano to the pot. Cook for another 1 minute, stirring constantly, until fragrant.
- 3.
Stir in the rinsed red lentils, vegetable broth, canned diced tomatoes (undrained), and bay leaf. Bring the mixture to a boil.
- 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.
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.
Remove the pot from the heat and stir in the fresh lemon juice. Season generously with salt and black pepper to taste.
- 7.
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
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.
Recipe from TheCookbook.ai
Created by Basil Roux