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hearty mediterranean lentil soup

Mediterranean Lentil Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mediterranean
Servings 6 servings

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

To enhance the flavor of this soup, you can let it sit for a few hours or overnight in the refrigerator as the flavors meld together nicely. Additionally, feel free to adjust the spices and seasoning to suit your taste preference. Serve the soup with a slice of crusty bread or a side salad for a complete meal.
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