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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 nutritious 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)
  • 2 tablespoons Tomato paste
  • 3 to 4 cloves Garlic (minced)
  • 2 teaspoons Cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried thyme
  • to taste Salt and pepper (kosher salt and freshly ground black pepper)
  • 1 28-ounce can Diced tomatoes (fire-roasted)
  • 6 cups Vegetable broth (low-sodium)
  • 1 cup Lentils (green or brown)
  • 3 leaves Kale (stemmed and sliced)
  • 1 lemon Lemon juice (about 3 tablespoons)

Instructions 

  • Saute the onion, celery, and carrots 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 with an immersion blender for a creamier texture.
  • Stir in kale and lemon juice; cook for 1-2 minutes. Adjust seasoning before serving.

Notes

This soup is perfect for a healthy, filling meal packed with vegetables and protein-rich lentils.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Mediterranean
Keyword: Lentils