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Mediterranean Lentil Soup

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A warm and comforting bowl of Mediterranean Lentil Soup, combining earthy lentils with bright citrus and herb notes.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed and picked over
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 carrots, diced
  • 2 stalks celery, diced (optional)
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional)
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth or water
  • 1 bay leaf
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1/4 cup chopped fresh parsley or cilantro

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté until softened, about 6–8 minutes.
  2. Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
  3. Add lentils, diced tomatoes (with their juices), bay leaf, and broth. Bring to a boil, then reduce to a simmer.
  4. Simmer uncovered for 25–30 minutes, or until lentils are tender but not mushy. Stir occasionally. Add more liquid if needed.
  5. Remove bay leaf. Stir in lemon juice, chopped parsley, and adjust salt and pepper. Serve hot with crusty bread or over rice.

Notes

For a creamier soup, stir in a splash of plain unsweetened dairy-free yogurt or tahini at the end. Use brown or green lentils for texture, and consider adding spinach or kale during the last 5 minutes of cooking.

Nutrition

Find it online: https://recipesunfolded.com/mediterranean-lentil-soup/

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