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- 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth Lentils form the base of this soup. They are rich in protein and fiber. You can use green or brown lentils. Both types are tasty and nutritious. Next, we have fresh veggies. Onion, carrots, celery, and garlic add layers of flavor. They make the soup hearty and filling. The diced tomatoes bring natural sweetness and acidity. Vegetable broth ties it all together, making a warm, savory mix. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Juice of 1 lemon - Fresh parsley, chopped for garnish Seasonings are key to a flavorful soup. Ground cumin gives warmth, while smoked paprika adds a nice depth. Olive oil helps to sauté the veggies and adds healthy fats. Spinach or kale brings color and nutrients. Lemon juice brightens the dish, making it refreshing. Finally, a sprinkle of fresh parsley adds a pop of color and taste. Together, these ingredients create a cozy, nourishing meal that warms both body and soul. {{ingredient_image_1}} In this article, I shared how to make Mediterranean lentil soup, starting with key ingredients, preparation, and cooking steps. I included tips for enhancing flavor and saving time. We explored ingredient swaps and dietary changes to suit your needs. Finally, I discussed how to store and reheat leftovers. This soup is not only easy to prepare, but it also delivers great taste and nutrition. Take these insights and create a dish that warms the soul and delights the senses. Enjoy your cooking journey!

Mediterranean Lentil Soup

A hearty and nutritious lentil soup with Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 2 cups fresh spinach or kale, roughly chopped
  • 1 medium lemon, juiced
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion, carrots, and celery. Sauté for about 5–7 minutes, until the vegetables are softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the rinsed lentils, diced tomatoes (with juices), vegetable broth, ground cumin, and smoked paprika to the pot.
  • Bring the mixture to a boil, then reduce heat to a simmer. Cover and let it cook for about 25-30 minutes, or until the lentils are tender.
  • Once the lentils are cooked, stir in the chopped spinach or kale and cook for another 5 minutes until wilted.
  • Remove from heat and add the fresh lemon juice. Season with salt and pepper to taste.
  • Serve hot, garnished with chopped fresh parsley.

Notes

Feel free to add other vegetables or spices as desired.
Keyword healthy, lentils, soup, vegetarian