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['Close-up view of a bowl of Mediterranean Lentil Soup with vibrant vegetables and herbs.', 'Side view of Mediterranean Lentil Soup showcasing colorful lentils and fresh ingredients.', 'An enticing bowl of Mediterranean Lentil Soup filled with vegetables and a drizzle of olive oil.', 'Rich Mediterranean Lentil Soup in a bowl, revealing diced carrots, celery, and kale.']
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Mediterranean Lentil Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A hearty and flavorful soup combining lentils, vegetables, and Mediterranean herbs, perfect for a nourishing meal.

Ingredients

Oil

  • 0.25 cup extra virgin olive oil

Vegetables

  • 1 medium yellow onion (small diced)
  • 2 medium carrots (small diced)
  • 2 celery ribs celery (small diced)

Tomato paste

  • 2 tablespoons tomato paste

Garlic and spices

  • 3 to 4 cloves garlic (minced)
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

Salt and pepper

  • to taste kosher salt and freshly ground black pepper

Canned tomatoes

  • 1 28-ounce can fire-roasted diced tomatoes

Broth and lentils

  • 6 cups low-sodium vegetable broth
  • 1 cup green or brown lentils

Kale and lemon

  • 3 leaves kale (stemmed and sliced)
  • 1 lemon lemon (juiced (about 3 tablespoons juice))

Instructions 

  • Saute the onion, carrots, and celery in oil for 4-5 minutes until translucent.
  • Add tomato paste, garlic, spices, salt, and pepper; toast for 1-2 minutes.
  • Stir in tomatoes, broth, and lentils; bring to a boil, then simmer for 25-30 minutes.
  • Optional: blend part of the soup for creaminess, then stir in kale and lemon juice; cook for 1-2 minutes.
  • Adjust seasoning and serve hot.

Notes

This soup is a nutritious, plant-based meal rich in fiber and flavor.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Mediterranean
Keyword: Lentils