Description
This hearty Mediterranean Lentil Soup features tender lentils simmered with aromatic spices, fresh vegetables, and rich vegetable broth. Enhanced with a squeeze of lemon and fresh parsley, this comforting soup offers a delicious balance of flavors and textures. Optional garnishes of feta cheese and kalamata olives add a satisfying Mediterranean flair.
Ingredients
Scale
Main Ingredients
- 1 cup dried brown or green lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Optional Garnishes
- Feta cheese
- Kalamata olives
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in the ground cumin, ground coriander, and ground turmeric. Cook for an additional minute to allow the spices to release their aroma and flavor.
- Add Lentils and Liquids: Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, and bay leaf to the pot. Stir well to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 30-35 minutes, or until the lentils are tender but not mushy.
- Season Soup: Remove and discard the bay leaf. Season the soup with salt, freshly ground black pepper, and lemon juice. Taste and adjust seasoning as needed for a balanced flavor.
- Blend Slightly: Use an immersion blender to partially blend the soup, thickening it while leaving some lentils whole for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, then return it to the pot and stir well.
- Garnish and Serve: Stir in the chopped fresh parsley right before serving. Optionally garnish with crumbled feta cheese and kalamata olives to add a savory Mediterranean touch.
Notes
- Brown or green lentils can be used interchangeably; avoid red lentils as they become very mushy.
- For a spicier version, add a pinch of cayenne pepper or red chili flakes with the spices.
- If you prefer a thinner soup, add more vegetable broth or water during simmering.
- This soup stores well refrigerated for up to 4 days and freezes nicely for up to 3 months.
- To make it vegan, omit the feta cheese garnish or use a plant-based alternative.
