AuthorFatimaDifficultyBeginnerEmbark on a culinary journey to the Mediterranean with this hearty and flavorful lentil soup. Infused with aromatic herbs, fresh vegetables, and the rich textures of lentils, this soup is a testament to the region's love for wholesome, nourishing meals. Perfect for a cozy dinner or as a nutritious lunch, this Mediterranean Lentil Soup is sure to become a staple in your kitchen.
Begin by rinsing the lentils under cold water, ensuring any small stones or debris are removed.
In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté until translucent, about 3-4 minutes.
Add the minced garlic, diced bell pepper, carrots, and celery to the pot. Continue to sauté for another 5-7 minutes, or until the vegetables begin to soften.
Stir in the rinsed lentils, ensuring they are well combined with the vegetables. Add the diced tomatoes (with their juice) to the pot, followed by the vegetable broth.
Season the mixture with bay leaves, oregano, basil, cumin, salt, and pepper. If you prefer a spicier soup, you can also add some red pepper flakes at this point.
Bring the soup to a boil, then reduce the heat to low, allowing it to simmer for about 25-30 minutes, or until the lentils are tender.
Once the lentils are cooked, remove the bay leaves and stir in the fresh lemon juice. Taste and adjust the seasoning if necessary.
Serve the soup hot, garnished with freshly chopped parsley.
Pro Tips:
- For a creamier texture, you can blend half the soup using an immersion blender and then combine it back with the rest.
- If you have fresh herbs on hand, such as rosemary or thyme, feel free to add them for enhanced flavor.
- This soup pairs wonderfully with a slice of rustic bread or a side salad.
- The soup's flavors develop even more the next day, making it perfect for leftovers or meal prep.
Ingredients
Directions
Begin by rinsing the lentils under cold water, ensuring any small stones or debris are removed.
In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté until translucent, about 3-4 minutes.
Add the minced garlic, diced bell pepper, carrots, and celery to the pot. Continue to sauté for another 5-7 minutes, or until the vegetables begin to soften.
Stir in the rinsed lentils, ensuring they are well combined with the vegetables. Add the diced tomatoes (with their juice) to the pot, followed by the vegetable broth.
Season the mixture with bay leaves, oregano, basil, cumin, salt, and pepper. If you prefer a spicier soup, you can also add some red pepper flakes at this point.
Bring the soup to a boil, then reduce the heat to low, allowing it to simmer for about 25-30 minutes, or until the lentils are tender.
Once the lentils are cooked, remove the bay leaves and stir in the fresh lemon juice. Taste and adjust the seasoning if necessary.
Serve the soup hot, garnished with freshly chopped parsley.