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bowl Mediterranean Lentil Soup
Rachid

Mediterranean Lentil Soup (Hearty & Healthy)

This Mediterranean Lentil Soup is not only delicious but also packed with nutrients. It’s a warm and hearty dish that you can enjoy any day of the week. Lentils are high in protein and fiber, making this soup a great option for a filling meal. Plus, it’s easy to make and perfect for sharing with family and friends.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Course: Soup , Main Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoon extra virgin olive oil
  • 1 large yellow onion chopped
  • 2 medium carrts chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 tablespoon ground cumin
  • ½ tablespoon dried thyme
  • 1 large bay leaf
  • 6 cups vegetable broth (low sodium)
  • 1 cups vegetable broth (low sodium)
  • 1 cup brown or green lentils rinsed
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 cup spinach (fresh or frozen)
  • 1 tablespoon Tbsp fresh lemon juice

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife
  • Measuring Cups and Spoons
  • Ladle
  • Fine Mesh Sieve (for rinsing lentils)

Method
 

  1. 1 Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
    Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat
  2. 2 Add Spices and Garlic: Stir in the minced garlic, cumin, and thyme. Cook for about 1 minute until fragrant.
  3. 3 Simmer Soup: Add the bay leaf, vegetable broth, rinsed lentils, and diced tomatoes. Bring the mixture to a boil, then immediately reduce the heat to a simmer.
  4. 4 Cook: Cover the pot partially and let it simmer for 30-35 minutes, or until the lentils are completely tender. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
    Cook: Cover the pot partially and let it simmer for 30-35
  5. 5 Finish: Stir in the spinach until it wilts (about 1 minute). Remove from heat, then stir in the fresh lemon juice.
  6. 6 Serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh herbs.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. The soup will thicken upon cooling; add a splash of water or broth when reheating if needed. Substitutions: You can use a can of fire-roasted diced tomatoes for a smokier flavor. If you don't have spinach, feel free to use kale (add a few minutes earlier to soften) or Swiss chard.