Description
A hearty and flavorful Mediterranean Lentil Soup featuring tender lentils simmered with aromatic spices, fresh vegetables, and a tangy lemon finish. This comforting and nutritious soup is perfect for a wholesome meal and can be garnished with feta cheese and kalamata olives for an authentic Mediterranean touch.
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 Garnish
- 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.
- Add Spices: Stir in the ground cumin, ground coriander, and ground turmeric. Cook for an additional minute, allowing the spices to become fragrant.
- Combine 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 the ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-35 minutes, or until the lentils are tender.
- Season: Remove the bay leaf and season the soup with salt, black pepper, and lemon juice. Adjust the seasoning to taste.
- Blend for Texture: Using an immersion blender, blend the soup slightly to thicken, leaving some lentils whole for texture. Alternatively, transfer a portion of the soup to a blender, blend it, and then return it to the pot.
- Finish and Serve: Stir in chopped fresh parsley just before serving. Garnish with feta cheese and kalamata olives if desired.
Notes
- Rinsing lentils thoroughly before cooking helps remove impurities and improve flavor.
- Adjust the spices according to your preference for a milder or more robust flavor.
- The soup can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- For a vegan version, omit feta cheese or use a plant-based alternative.
- Immersion blender is recommended for easy blending, but a regular blender works well too.
