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To make a tasty Mediterranean lentil soup, you need some key ingredients. Here’s what you will gather: - 1 cup green or brown lentils, rinsed - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes, with juice - 4 cups vegetable broth - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon dried oregano - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) These ingredients work together to create a rich and hearty soup. The lentils provide protein and fiber. The fresh veggies add crunch and color. Each spice brings a unique flavor to the dish. While the essential ingredients shine, you can add a few optional items for extra taste. Consider these: - A pinch of red pepper flakes for heat - A bay leaf for depth - Fresh spinach or kale for added greens - A splash of balsamic vinegar for tang These additions can elevate the soup. They give you room to be creative. Experiment and find what flavors you enjoy most. Mediterranean lentil soup is not just delicious; it’s also good for you. Here are some health benefits: - High in protein: Lentils are a great plant-based protein source. - Rich in fiber: This helps with digestion and keeps you full longer. - Low in fat: The olive oil adds healthy fats without excess calories. - Packed with vitamins: The veggies provide essential nutrients like vitamin A and C. Enjoying this soup can support a balanced diet. It’s healthy, filling, and perfect for any meal. {{ingredient_image_1}} To make Mediterranean lentil soup, start by gathering all your ingredients. You will need: - 1 cup green or brown lentils, rinsed - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes, with juice - 4 cups vegetable broth - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon dried oregano - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) Make sure to rinse the lentils well. This step helps remove dirt and debris. Dice the onions and other vegetables into small pieces. This helps them cook evenly. In a large pot, add olive oil and heat it over medium heat. Once hot, add the diced onion. Sauté it for about 5 minutes until it becomes soft and clear. Next, add minced garlic, diced carrots, celery, and red bell pepper. Cook these vegetables for 5 to 7 minutes. Stir them often to avoid burning. Now, add the rinsed lentils to the pot. Mix them well with the vegetables. Pour in the can of diced tomatoes and vegetable broth. Then, add ground cumin, smoked paprika, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes. Check occasionally to stir, ensuring nothing sticks to the bottom. When the lentils are tender, remove the pot from heat. Squeeze in the juice of one lemon. This adds a fresh, bright taste. To enhance the flavor of your soup, try these simple tips: - Use fresh herbs like parsley or thyme. They add freshness. - Toast spices in the oil before adding vegetables. This brings out their full flavor. - Add a splash of vinegar or a pinch of sugar. This can balance the soup's taste. - Taste as you go. Adjust salt and pepper based on your preference. These tips will help you create a soup that is not just healthy but also bursting with flavor. Enjoy your cooking adventure! When making Mediterranean lentil soup, avoid these common mistakes: - Not rinsing lentils: Rinse them to remove dirt and debris. - Overcooking vegetables: Sauté them until just soft to keep their crunch. - Skipping spices: Use cumin, smoked paprika, and oregano for flavor. - Ignoring the broth: A good vegetable broth makes a big difference. To add creaminess to your soup, try these tips: - Blend part of the soup: Use an immersion blender for a thick texture. - Add coconut milk: Stir in a can for a rich, creamy flavor. - Use pureed beans: White beans can add creaminess without changing the taste. Reheating Mediterranean lentil soup is easy. Here’s how: - Stovetop: Heat in a pot over medium heat, stirring often. - Microwave: Place in a microwave-safe bowl, cover, and heat in short bursts. - Serve with toppings: Add fresh parsley, a squeeze of lemon, or a dollop of yogurt for extra flavor. Pro Tips Choose Your Lentils: Green or brown lentils work best for this soup, as they hold their shape well during cooking and add a nice texture. Enhance Flavor Depth: Consider adding a bay leaf during simmering for an extra layer of flavor; just remember to remove it before serving. Make It Creamy: For a creamier texture, blend a portion of the soup with an immersion blender before serving, while leaving some lentils whole. Storage Tips: This soup stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months; just reheat gently. {{image_2}} You can mix up your soup with different veggies. Try adding spinach or kale for greens. Zucchini or sweet potatoes can add a nice twist too. Just chop them small so they cook well. You can use any seasonal veggies you have on hand. This makes the soup fun and colorful! If you want a heartier dish, add protein. Chickpeas or white beans work great in lentil soup. You can also add diced chicken or sausage for a meatier flavor. Just cook the protein first, then add it to the pot with the lentils. This way, you will get a filling meal in no time! Changing the spices can create new tastes. For a spicy kick, add some cayenne pepper or red pepper flakes. If you want a more Mediterranean vibe, try adding rosemary or thyme. You can also use curry powder for an exotic twist. Adjusting spices is easy, and it makes your soup unique every time! To store leftover soup, let it cool first. Transfer the soup to an airtight container. You can keep it in the fridge for up to five days. Make sure to label the container with the date. This helps you remember when you made it. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Remove excess air, then seal them tightly. The soup will last for about three months in the freezer. To thaw your soup, move it to the fridge overnight. If you need it fast, place the sealed bag in cold water. Once thawed, you can reheat it in a pot over medium heat. Stir it often to heat evenly. If it's too thick, add a splash of broth or water. Enjoy your warm Mediterranean lentil soup! Yes, you can use other lentils. Red lentils cook faster and break down more. They will make the soup thicker. Black lentils stay firmer, giving a nice texture. Feel free to experiment. Each type adds a different taste and look to the soup. Absolutely! This soup is vegan-friendly. It uses vegetable broth and no animal products. The lentils provide protein and fiber, making it healthy. You can enjoy this soup without any concerns about meat or dairy. To add heat, try these ideas: - Add red pepper flakes. Start with a pinch and taste. - Mix in diced jalapeños for fresh heat. - Use spicy paprika instead of smoked paprika. - Add a dash of hot sauce before serving. Experiment until you find the right spice level for you. Mediterranean lentil soup combines simple ingredients for great taste and health. You learned about essential and optional items that boost flavor. Following my step-by-step guide ensures delicious results every time. I shared tips to avoid common mistakes and ways to customize your soup. Storing leftovers correctly helps keep the flavor intact for later. This soup is versatile, easy to adjust, and perfect for anyone. Dive into this recipe, and enjoy the warmth of homemade soup. You’ll create a hearty meal that satisfies!

Mediterranean Lentil Delight Soup

A hearty and flavorful lentil soup with Mediterranean spices and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 can diced tomatoes, with juice (14 oz)
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • to taste salt and pepper
  • 1 lemon juice
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
  • Stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook for another 5-7 minutes until the vegetables start to soften.
  • Add the rinsed lentils to the pot and stir to combine with the vegetables.
  • Pour in the diced tomatoes and vegetable broth. Add in the cumin, smoked paprika, oregano, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  • Once the lentils are cooked, remove from heat and stir in the fresh lemon juice to brighten the flavors.
  • Adjust seasoning with extra salt and pepper if needed.
  • Serve hot, garnished with a sprinkle of fresh parsley on top.

Notes

Adjust seasoning to taste and serve hot with fresh parsley on top.
Keyword healthy, lentils, soup, vegetarian