Description
A hearty and flavorful Mediterranean Lentil Soup packed with nourishing vegetables, aromatic spices, and wholesome lentils. This comforting soup is perfect for a healthy lunch or dinner, offering a delicious blend of cumin, coriander, and paprika with the freshness of lemon and parsley.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Main Ingredients
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 1/2 cups brown or green lentils, rinsed
- 2 bay leaves
Finishing Touches
- Salt and pepper to taste
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Add Vegetables: Add the diced carrots, celery, and red bell pepper to the pot. Continue to sauté for another 5 minutes, allowing the vegetables to soften.
- Add Spices: Stir in the ground cumin, coriander, smoked paprika, and cayenne pepper, cooking for an additional minute to release the spices’ aromas.
- Add Liquids and Lentils: Pour in the diced tomatoes, vegetable broth, rinsed lentils, and bay leaves. Stir well to combine all the ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the lentils are tender.
- Finish Soup: Remove the bay leaves from the soup and discard. Stir in the lemon juice and season with salt and pepper to taste.
- Garnish and Serve: Before serving, garnish with freshly chopped parsley for a burst of color and flavor.
Notes
- Rinse lentils thoroughly before cooking to remove any debris.
- Adjust cayenne pepper according to your preferred spice level.
- Use vegetable broth for a vegetarian and vegan-friendly soup.
- This soup can be stored in the refrigerator for up to 4 days.
- Freezes well for up to 2 months; thaw before reheating.
