Description
A hearty Mediterranean lentil vegetable soup made with lentils, vegetables, warm spices, and fresh lemon for a nourishing, comforting meal.
Ingredients
- Olive oil
- Onion, diced
- Carrots, diced
- Celery stalks, diced
- Garlic cloves, minced
- Tomato paste
- Ground cumin
- Ground coriander
- Smoked paprika
- Dried oregano
- Brown or green lentils
- Vegetable broth
- Bay leaf
- Diced tomatoes
- Fresh spinach or kale
- Lemon juice
- Salt
- Black pepper
- Fresh parsley
Instructions
- Heat olive oil in a large pot and sauté onion, carrots, and celery until softened.
- Stir in garlic, tomato paste, cumin, coriander, paprika, and oregano and cook until fragrant.
- Add lentils, vegetable broth, bay leaf, and tomatoes and bring to a boil.
- Reduce to a simmer and cook until lentils are tender.
- Stir in greens until wilted, add lemon juice, season with salt and pepper, and serve.
Notes
- Red lentils may be used for a creamier texture with a shorter cook time.
- Add potatoes, zucchini, rice, or quinoa for extra heartiness.
- Freeze cooled soup for up to three months and reheat with added broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg