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Mediterranean Lentil Soup Recipe

Mediterranean Lentil Soup

A hearty and nutritious soup packed with Mediterranean flavors. Perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion small diced
  • 2 medium carrots small diced
  • 2 celery ribs small diced
  • 2 tablespoons tomato paste
  • 3 to 4 cloves garlic minced
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • kosher salt and freshly ground black pepper to taste
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 cup green or brown lentils
  • 3 leaves kale stemmed and sliced
  • 1 lemon juiced (about 3 tablespoons juice)

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. Saute the vegetables. Heat the oil in a large pot over medium heat. Add the onion, celery, and carrots and stir for 4 to 5 minutes, until the onion becomes translucent.
  2. Infuse with flavor. Add the tomato paste, minced garlic, dried spices, salt and pepper. Stir and toast the spices for 1 to 2 minutes.
  3. Simmer. Add the diced tomatoes, broth, and lentils and stir together. Bring to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25 to 30 minutes.
  4. Blend. You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.
  5. Finish with flavor. Stir in the kale and lemon juice, and simmer for an additional minute or two to soften the kale. Taste the soup, and add any additional lemon juice, salt, or pepper before serving.

Notes

This Mediterranean Lentil Soup is versatile and can be adjusted based on available ingredients. Feel free to substitute with different leafy greens or spices according to your preference.