Mediterranean Lentil Soup
A cozy and nutritious Mediterranean lentil soup packed with hearty flavors, fresh vegetables, and aromatic spices.
Ingredients
Main Ingredients
- 1 cup dried lentils (green or brown)
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Rinse lentils under cold water, removing any debris.
- In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 30-35 minutes, or until lentils are tender.
- Remove the bay leaf and season with salt and pepper to taste.
- Garnish with fresh parsley if desired, and serve hot!
Notes
Feel free to swap out vegetables based on what you have on hand, such as potato, spinach, or bell peppers. For some heat, add a pinch of red pepper flakes while sautéing the onions. Don't skip rinsing the lentils; it helps remove any grit or impurities. To store leftovers, allow the soup to cool before transferring it to an airtight container. It can be kept in the refrigerator for up to 5 days or frozen for about 3 months.