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Mediterranean Lentil Soup

A hearty and flavorful Mediterranean soup made with tender lentils, vegetables, and aromatic spices, perfect for a quick, nutritious meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 cup dried lentils rinsed
  • 6 cups vegetable broth
  • 1 can 14.5 oz diced tomatoes, undrained
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife
  • Blender (optional for smooth texture)

Method
 

  1. Heat the olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery until soft, about 5 to 7 minutes.
  2. Stir in the garlic, ground cumin, smoked paprika, and dried oregano, and cook for about 1 minute until fragrant.
  3. Add the rinsed lentils to the pot and stir to coat them with the vegetable and spice mixture.
  4. Pour in the vegetable broth and bring the mixture to a boil over high heat.
  5. Add the undrained diced tomatoes and stir to combine.
  6. Reduce the heat to low, cover the pot, and let the soup simmer for 25 to 30 minutes, or until the lentils are tender.
  7. Taste the soup and season with salt and pepper as needed.
  8. Serve the soup hot, garnished with fresh parsley.

Notes

For a creamier texture, blend a portion of the soup before serving.