Mediterranean Lentil Soup
A hearty and nutritious soup packed with lentils, fresh vegetables, and aromatic spices, perfect for any occasion.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Soup
Cuisine Mediterranean
Servings 4 servings
Calories 180 kcal
Vegetables
- 1 cup dried green or brown lentils Rinsed and drained
- 1 medium onion Diced
- 2 cloves garlic Minced
- 1 medium carrot Diced
- 1 medium celery stalk Diced
- 1 red bell pepper Diced
- 14.5 ounces diced tomatoes With juices
- 4 cups vegetable broth Soup's base
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt Adjust to taste
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil For sautéing
- 2 cups fresh spinach Chopped
- 1 lemon juice Brightens the soup
- 1 bunch fresh parsley Chopped, for garnish
Wash and chop the vegetables: dice the onion, carrot, celery, and red bell pepper. Mince the garlic cloves finely.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and red bell pepper. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant. Add the rinsed lentils, diced tomatoes, and vegetable broth. Sprinkle in the spices and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Let the soup simmer for 25-30 minutes until the lentils are tender.
Stir in the chopped spinach and lemon juice. Cook for another 2-3 minutes until the spinach wilts. Adjust seasoning if needed and serve hot, garnished with fresh parsley.
Calories: 180kcalProtein: 10gSodium: 400mg
Keyword healthy, lentils, vegetarian