Description
This Mediterranean Lentil Soup is a healthy and hearty dish packed with lentils, vegetables, and aromatic herbs. It’s a comforting and flavorful meal inspired by the vibrant tastes of the Mediterranean.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, oregano, thyme, rosemary, cumin, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf.
- Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes, or until lentils are tender.
- Remove the bay leaf. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, mash some of the lentils against the side of the pot.
- You can add other vegetables like spinach or kale in the last 5 minutes of cooking.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg