Description
A warm and hearty Mediterranean Lentil Soup packed with protein-rich lentils and vibrant vegetables, perfect for any occasion.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 2 medium potatoes, diced
- 2 carrots, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 cups chopped kale or spinach
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp dried oregano
- Salt & black pepper to taste
- Fresh lemon wedges for serving
- Crusty sourdough bread for dipping
- Fresh parsley (optional garnish)
Instructions
- Begin by heating the olive oil in your large pot over medium heat.
- Once shimmering, add the diced onion and carrots. Sauté for about 4–5 minutes, stirring occasionally, until they soften and become fragrant.
- Add the minced garlic to the pot. Cook for an additional 30 seconds, allowing the aroma to envelop you.
- Stir in the rinsed lentils, diced potatoes, can of diced tomatoes, cumin, oregano, salt, and pepper.
- Pour in the vegetable or chicken broth and bring the mixture to a vigorous boil.
- Once boiling, reduce the heat to a simmer. Leave the pot uncovered as you allow the soup to bubble gently for 30–35 minutes, or until the lentils and potatoes are tender.
- In the last 5 minutes of cooking, fold in the chopped kale or spinach until just wilted.
- Taste and adjust the seasoning as necessary.
- Serve hot, garnished with fresh parsley if desired, and accompanied by lemon wedges and crusty sourdough bread for dipping.
Notes
Make ahead for richer flavors. Adjust cooking times for pressure cookers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: mediterranean soup, lentil soup, healthy soup, vegetarian soup