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Mediterranean Lentil Soup Recipe

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4 from 82 reviews

This hearty Mediterranean Lentil Soup combines wholesome lentils and nutrient-rich vegetables with fragrant herbs and spices, simmered in fire-roasted tomatoes and vegetable broth to create a comforting, flavorful meal perfect for any season.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • ¼ cup extra virgin olive oil
  • 1 medium yellow onion, small diced
  • 2 medium carrots, small diced
  • 2 celery ribs, small diced
  • 3 to 4 cloves of garlic, minced
  • 3 leaves kale, stemmed and sliced

Herbs and Spices

  • 2 tablespoons tomato paste
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste

Liquids and Legumes

  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 cup green or brown lentils
  • 1 lemon, juiced (about 3 tablespoons juice)

Instructions

  1. Prepare the Vegetables: Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5 to 7 minutes, stirring occasionally.
  2. Add Garlic and Spices: Stir in the minced garlic, tomato paste, cumin, oregano, basil, thyme, salt, and pepper. Cook for an additional 1 to 2 minutes until fragrant, ensuring the tomato paste is well incorporated.
  3. Add Tomatoes and Broth: Pour in the fire-roasted diced tomatoes with their juices and the vegetable broth. Stir to combine all ingredients thoroughly.
  4. Add Lentils and Simmer: Add the green or brown lentils to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and let the soup simmer gently for about 30 to 40 minutes, or until lentils are tender.
  5. Add Kale and Finish Cooking: Stir in the sliced kale leaves and continue to simmer for an additional 5 minutes until the kale is wilted and tender.
  6. Season and Add Lemon Juice: Adjust seasoning with additional salt and pepper as needed. Stir in the freshly squeezed lemon juice to brighten the flavors.
  7. Serve: Ladle the soup into bowls and serve warm. This soup pairs well with crusty bread or a simple green salad for a full meal.

Notes

  • For a spicier variation, add a pinch of red pepper flakes when adding the spices.
  • Lentils do not require soaking, making this recipe quick to prepare.
  • You can substitute kale with spinach or Swiss chard if preferred.
  • Leftovers keep well refrigerated for up to 4 days and freeze great for up to 3 months.
  • Use low-sodium broth to better control the salt content.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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