Mediterranean Lentil Soup

Mediterranean Lentil Soup

Author: Chef Elsa Prep Time: 15 min
Cook Time: 40 min Total Time: 55 min
Yield: 6 servings Category: Dishes Cuisine: Mediterranean Diet: Vegetarian

Description

Description A vibrant and comforting soup packed with flavors and nutrients, perfect for chilly days.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 ½ cups dried brown or green lentils, rinsed thoroughly
  • 6 cups vegetable broth (or chicken broth)
  • 1 bay leaf
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon sea salt
  • ½ cup fresh parsley, chopped
  • Juice of 1 large lemon (about 3 – 4 tablespoons)
  • Optional: 2 cups fresh spinach or chopped kale
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Instructions

  1. Finely dice the onion, carrots, and celery; mince the garlic.
  2. Rinse the lentils in a fine-mesh sieve for 30-60 seconds.
  3. Heat olive oil in a pot, sauté diced onion, carrots, and celery for 8-10 minutes until translucent.
  4. Add minced garlic and cook for 1 additional minute.
  5. Stir in tomato paste and cook for 1-2 minutes.
  6. Add oregano, cumin, coriander, and smoked paprika; cook for another 1-2 minutes.
  7. Stir in rinsed lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper.
  8. Bring to a boil, then reduce heat to low and simmer for 35-40 minutes.
  9. Once lentils are tender, stir in parsley and lemon juice, adjust seasoning if needed.
  10. If desired, add spinach or kale and let wilt for 1-2 minutes before serving.

Notes

  1. Notes
  2. Let leftovers sit overnight in the fridge for deeper flavors.