Description
This hearty Mediterranean Lentil Soup features a blend of nutritious lentils, fresh vegetables, and fragrant herbs simmered to perfection in a savory vegetable broth. Perfect for a wholesome, comforting meal that’s both flavorful and satisfying.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 lb red potatoes, chopped into 1” pieces
- 1 cup baby spinach
Spices & Herbs
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 bay leaf
Liquids & Others
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 cup brown lentils, rinsed
Instructions
- Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, chopped carrots, and chopped celery. Sauté these vegetables for 10-12 minutes, stirring frequently until they become tender and aromatic.
- Add Garlic and Spices: Stir in the minced garlic and 1/2 teaspoon cumin. Cook the mixture for an additional 1 minute to release the garlic’s flavor without burning it.
- Add Remaining Ingredients: Add 1 bay leaf, 1/2 teaspoon dried thyme, 6 cups vegetable broth, rinsed brown lentils, and chopped red potatoes into the pot. Stir to combine all ingredients evenly.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for approximately 35 minutes or until the lentils and potatoes are tender.
- Finish with Spinach: Stir in 1 cup baby spinach and cook for an additional 2-3 minutes until the spinach wilts. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls and enjoy it warm with crusty bread or a side salad.
Notes
- Brown lentils do not require soaking and cook relatively quickly compared to other lentil varieties.
- For a thicker consistency, you can blend a portion of the soup and stir it back in.
- Adjust seasoning with salt and pepper to taste before serving.
- This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- If you prefer, substitute vegetable broth with chicken broth for a non-vegetarian version.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
