mediterranean lentil soup

This Mediterranean lentil soup is hearty and delicious with plenty of veggies combined with two unique spices. Find extra tips for the perfect lentil soup.

Mediterranean Lentil Soup

1½ cup (300 grams) dry brown lentils

5-6cups (1-1½liter) water or vegetable stock

onions, chopped

garlic,

carrots, chopped

celery

bay leaves

(200 grams) passata tomatoes tomatoes

olive oil

turmeric

cumin

red wine vinegar

Salt and pepper

If you have time, soak the lentils overnight in a bowl with lots of water. If not, put the lentils in a large pot and cover them with water. Boil for 2-3 minutes, rinse and drain. Clean the pot, put 5 cups of water (or vegetable stock) over medium heat.

Add the lentils, the onions, garlic, carrots, celery, and bay leaves. Cover the pot and simmer over medium to low heat for 30 minutes. Soaking and sprouting reduce considerably the cooking time. If the lentils are soft enough, proceed immediately to the next step.

Add the passata or chopped tomato and/or the dissolved tomato paste*. Add the turmeric and cumin and season to taste. Simmer for another 15 minutes until the lentils are soft.

Adjust the amount of water/vegetable stock whether you like watery soup or thick soup. If you add more liquid, it should be hot. Add the olive oil 2-3 minutes before you remove the pot from the heat.

Serve each plate with 1 tablespoon of red wine vinegar.

Learn how to make this authentic healthy Lebanese Crushed Lentil Soup in 30 minutes! Made with simple pantry ingredients, it&#039;s vegan, hearty and so filling!

Lebanese Crushed Lentil Soup

onion (chopped)

Salt and black pepper

carrots (chopped)

red lentils (rinsed)

½ cup short grain white rice (rinsed)

water

lemon (juiced)

parsley (for garnish)

Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until softened, 5 to 8 minutes.

Add the carrots, lentils, rice, and cumin. Season again with salt and pepper. Cook, stirring frequently, until the cumin is fragrant, 2 to 3 minutes.

Add 8 cups of water and bring the soup to a boil. Reduce the heat to low and cook, covered, but stirring once or twice throughout, until the rice and lentils are fluffy and fully cooked, 25 to 30 minutes.

Using an immersion blender, pulse the soup a few times to achieve a coarse yet creamy consistency. The soup will continue to thicken as it sits. Stir in the lemon juice and chopped fresh parsley to serve.

https://content.jwplatform.com/videos/sJmCw6iT.mp4

Learn how to make this authentic healthy Lebanese Crushed Lentil Soup in 30 minutes! Made with simple pantry ingredients, it's vegan, hearty and so filling!

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it&#039;s the perfect meal for rainy spring days.

olive oil (0.32)

yellow onion, diced small (0.78)

medium carrots, diced small (0.24)

celery, diced small (0.36)

garlic, crushed (0.30)

tsp cumin (0.20)

cinnamon (0.16)

brown or green lentils (0.68)

vegetable broth (1.44)

lemon juice (0.48)

salt (0.05)

tsp black pepper (0.10)

Rinse

Rinse the lentils in a strainer under cold water until the water runs clear.

Cook

Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.

Stir

Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.

Simmer

Pour in the vegetable broth and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.

Season

Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.

This tomato lentil soup is cozy, fiber-rich, and heart-healthy. It’s quick to make, high in protein, and perfect for a nourishing weeknight dinner.

Tomato Lentil Soup (Easy One-Pot)

extra virgin olive oil

cherry tomatoes (whole)

onion

garlic (grated

oregano

red pepper flakes (or

dried split red lentils (rinsed)

vegetable broth (or more to taste)

salt (+ black pepper to taste)

lemon

feta

Burst the Tomatoes

Burst the Tomatoes: Heat 2 tablespoons extra virgin olive oil in a pot, add 2 pints cherry tomatoes, and cook for 5 minutes or until blistered.

Build the Flavor

Build the Flavor: Add 1 medium onion (chopped), 3 cloves garlic (grated), 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Cook for 3 more minutes until soft and fragrant.

Simmer the Lentils

Simmer the Lentils: Stir in 1 cup dried split red lentils (rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Simmer for about 15 minutes or until the lentils are tender. Stir occasionally.

Finish and Serve

Finish and Serve: Ladle soup into bowls, add a squeeze of juice and zest from 1 lemon. Top with a drizzle of olive oil, crumbled feta, Parmesan, or yogurt, and serve with bread.

I made a mistake with the grams, so the soup turned out very brothy... I think a bowl of rice can fix that (or potatoes ). And in the end it still was delicious.

Made the soup and followed the recipe as is, no changes. DELICIOUS! will certainly make it again.  Looking forward to making the Cauliflower Soup

Going to make it, but wanted reviews first.

Wonderful! Made this soup with canned cherry tomatoes that I needed to use up, and ìt still came together and tasted great.

I made this soup tonight, I followed the recipe exactly. It is so delicious and easy to make. The flavors are amazing. I served it with feta cheese sprinkled on top, and toasted sourdough bread.

This Mediterranean Lentil Soup is a hearty, protein-rich, and fiber-packed meal that’s easy to make in one pot, perfect for nourishing weeknight dinners.

rib celery (chopped)

carrots

garlic (pressed

lentils

potatoes

vegetable broth (you'll only need

crushed tomatoes (15 oz / 400 g)

oz spinach (about 7 cups)

balsamic vinegar (or lemon juice)

salt (or

Build the Flavor Base

Build the Flavor Base: Heat the 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 1 rib celery, 3 medium carrots, 3 cloves garlic (all chopped), and 1 teaspoon dried oregano.Cook for about 5 minutes, stirring often, until the vegetables soften but don’t brown.

Simmer the Soup

Simmer the Soup: Add 1 cup dried lentils (rinsed), 2 medium potatoes (diced), 6 cups vegetable broth, and 1 can crushed tomatoes. Season with 1 teaspoon salt and black pepper. Bring to a boil, then lower the heat and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the soup is thick.Tip: If using canned lentils, cut the broth and cooking time in half.

Add the Greens

Add the Greens: Stir in 7 oz spinach and 1½ tablespoons balsamic vinegar a few minutes before the soup is done. Cook until the greens wilt. Taste and adjust seasoning.

Serve

Serve: Serve hot with crusty bread, a drizzle of olive oil or chili oil, and optional toppings like parmesan, scallions, or Greek yogurt.

Mediterranean Lentil Soup has a rich, fresh flavor with bright lemon and herbs in a simple, veggie-packed pot.

yellow onion (1 large onion)

carrot (4 large carrots)

celery (3 ribs)

garlic (3 cloves

tomato paste

lentils (green

garlic powder

paprika

Italian seasoning

thyme

red pepper flakes (optional)

tomatoes

chicken broth (best quality like Swanson)

parsley

freeze-dried dill (optional)

Parmesan cheese (optional,

Crusty buttered bread (optional, for serving)

Sauté Veggies

Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, garlic, salt (I add 3/4 tsp), &amp; pepper (I add 1/2 tsp). Cook, stirring occasionally, for 7–10 minutes, until softened and the onion smells sweet. Don’t rush this step; it builds the base flavor.

Add Flavor

Stir in tomato paste, rinsed lentils, and all seasonings. Cook for 1 minute, stirring constantly.

Add diced tomatoes, bay leaves, and chicken broth. Stir to combine. Increase heat to bring to a simmer, then partially cover with a lid, leaving space for steam to escape. Cook for 25–30 minutes, or until the lentils are tender but still hold their shape.

Blend &amp; Finish

Remove bay leaves. Remove 2 cups of soup and transfer to a blender. Let it cool slightly, then hold the lid with a towel and blend until smooth. Pour back into the pot and stir.

Brighten

Add lemon zest (I add 1 tsp) and juice (to taste; adding 2-4 tbsps), fresh parsley, and dill if using. Stir and taste, adjusting salt, pepper, or lemon as needed.

Ladle into bowls and top with Parmesan if desired. Serve with crusty buttered bread, if desired.

Quick! Inexpensive! Delicious! Heathy!
Made a lot!

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Mediterranean Lentil Soup is hearty, fresh, and naturally creamy with bright lemon and herbs. A veggie-packed, weeknight-easy soup that leaves you feeling great.

Top 6 mediterranean lentil soup recipes from across the web

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Top Tags

Mediterranean Lentil Soup

Lebanese Crushed Lentil Soup

Mediterranean Lentil Soup

Tomato Lentil Soup (Easy One-Pot)

Mediterranean Lentil Soup

Mediterranean Lentil Soup

Top 6 mediterranean lentil soup recipes from across the web

The most viewed mediterranean lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Lentil Soup

Lebanese Crushed Lentil Soup

Mediterranean Lentil Soup

Tomato Lentil Soup (Easy One-Pot)

Mediterranean Lentil Soup

Mediterranean Lentil Soup

The most viewed mediterranean lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine