Imagine the comforting aroma of hearty Mediterranean Lentil Soup filling your kitchen, with its rich, earthy scent inviting you in.
There’s something about this easy-to-make dish that feels like a warm hug on a chilly day, simple yet soul-soothing.
As the vibrant spices blend and the lentils soften, a delightful transformation occurs, creating a nourishing bowl of goodness.
Let’s bring this cozy soup to life and enjoy its heartwarming embrace.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup dried lentils, rinsed and drained
- 6 cups vegetable stock
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Cook & Prep Time
To efficiently manage your time while preparing and cooking Mediterranean Lentil Soup, you can follow this timeline:
- Reading the Recipe (5 minutes)
- Review the entire recipe to guarantee you have all necessary ingredients and equipment.
- Prep Work (15 minutes)
- 0:00 – 5:00 minutes: Gather all ingredients and equipment.
- 5:00 – 10:00 minutes: Chop the onion, mince the garlic, dice the carrot, and dice the celery.
- 10:00 – 15:00 minutes: Measure out spices, rinse and drain lentils, and prepare other ingredients like the vegetable stock.
- Cooking (45 minutes)
- 15:00 – 20:00 minutes: Heat olive oil in a large pot over medium heat. Add and sauté the chopped onion until translucent.
- 20:00 – 25:00 minutes: Stir in the minced garlic, diced carrot, and diced celery; cook for 5 minutes.
- 25:00 – 26:00 minutes: Add ground cumin, ground coriander, and smoked paprika; stir for 1 minute.
- 26:00 – 30:00 minutes: Add the rinsed lentils, vegetable stock, diced tomatoes, and bay leaf; bring to a boil.
- 30:00 – 65:00 minutes: Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
- Final Steps (5 minutes)
- 65:00 – 66:00 minutes: Remove the bay leaf.
- 66:00 – 70:00 minutes: Season with salt and pepper to taste, and stir in chopped parsley and lemon juice before serving.
- Resting Time (5 minutes)
- 70:00 – 75:00 minutes: Allow the soup to rest for 5 minutes before serving to enhance the flavor.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic, diced carrot, and diced celery; cook for 5 minutes.
Add ground cumin, ground coriander, and smoked paprika; stir for 1 minute.
Add the rinsed lentils, vegetable stock, diced tomatoes, and bay leaf; bring to a boil.
Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
Remove the bay leaf and season with salt and pepper to taste.
Stir in chopped parsley and lemon juice before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of crusty bread to soak up the delicious broth.
- Side Salad: Serve alongside a fresh Mediterranean salad with olives, feta, and cucumbers for a revitalizing contrast.
- Rice or Quinoa: Add a scoop of rice or quinoa to make the meal more filling and add extra texture.
- Grilled Vegetables: Accompany the soup with some grilled vegetables for added depth and nutrition.
- Pita Chips: Provide a crunchy element by serving with pita chips for a delightful textural contrast.
Storage
To store Mediterranean Lentil Soup, let it cool and refrigerate in an airtight container for up to 4 days.
For longer storage, freeze in portioned containers for up to 3 months.
Freezing
To freeze Mediterranean Lentil Soup, let it cool completely.
Then, transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months and thaw overnight.
Reheating
For reheating Mediterranean Lentil Soup, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave, covering the container to prevent splatters.
Heat in short intervals.
Final Thoughts
Mediterranean Lentil Soup is a delicious and nutritious option for anyone looking to enjoy a hearty meal.
The combination of lentils, vegetables, and spices creates a flavorful dish that’s both filling and healthy.
This soup is particularly versatile. It can be served as a main course or as an appetizer.
For those who enjoy meal prepping, this soup holds up well in the refrigerator and can be enjoyed over several days.
The Mediterranean Lentil Soup is sure to become a staple in your meal rotation.
With its simple ingredients and straightforward preparation, it’s a perfect choice for any home cook, whether you’re an experienced chef or a beginner.
Frequently Asked Questions
Can I Use Red Lentils Instead of Green Lentils?
You can substitute red lentils for green, but they cook faster and break down more, creating a creamier texture. Adjust the cooking time to 20-25 minutes, and monitor for desired tenderness before proceeding with the recipe.
Is It Possible to Make This Soup in an Instant Pot?
Yes, you can make this soup in an Instant Pot. Use the sauté function for steps 1-4, then add remaining ingredients. Pressure cook on high for 15 minutes, natural release. Adjust seasoning before serving.
How Do I Make This Soup Spicier?
To spice it up, add 1/2 teaspoon of red pepper flakes or a diced jalapeño when sautéing veggies. You can also mix in 1/4 teaspoon cayenne pepper with the spices. Adjust to your heat preference.
Are There Any Gluten-Free Adjustments Needed for This Recipe?
You don’t need gluten-free adjustments for this recipe since all ingredients are naturally gluten-free. Verify your vegetable stock is certified gluten-free. This precaution avoids cross-contamination, maintaining a safe and delicious meal for gluten-sensitive individuals.
Can I Add Other Vegetables to the Soup?
Absolutely, you can add vegetables like zucchini or bell peppers. Dice them into bite-sized pieces and add them alongside the carrots and celery. These will add texture and flavor without disrupting the soup’s balance.
Mediterranean Lentil Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup dried lentils rinsed and drained
- 6 cups vegetable stock
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic, diced carrot, and diced celery; cook for 5 minutes.
- Add ground cumin, ground coriander, and smoked paprika; stir for 1 minute.
- Add the rinsed lentils, vegetable stock, diced tomatoes, and bay leaf; bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
- Remove the bay leaf and season with salt and pepper to taste.
- Stir in chopped parsley and lemon juice before serving.
Notes
