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Mediterranean Lentil Soup

Mediterranean Lentil Soup - recipe card
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A hearty and nourishing Mediterranean lentil soup simmered with aromatic vegetables, tomatoes, and warm spices. The lentils become tender and creamy, while the vegetables add depth and texture. Finished with a bright squeeze of lemon and fresh parsley, this soup is a comforting and healthy meal.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, finely diced (about 1.5 cups)
  • 2 medium carrots, peeled and finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 3/4 cup)
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup dried green or brown lentils, rinsed and picked over
  • 1 can (14.5 oz) diced tomatoes, with their juices
  • 6 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers, about 1 minute. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6-8 minutes. Avoid browning; adjust heat to medium-low if needed.
  2. Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning. This step blooms the spices and deepens the flavor.
  3. Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, kosher salt, black pepper, and bay leaf. Stir to combine and bring to a boil over medium-high heat.
  4. Once boiling, reduce the heat to low, cover, and simmer gently for 30-35 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking. The soup should be slightly thickened.
  5. Remove the bay leaf and discard. For a creamier texture, use an immersion blender to puree about 1 cup of the soup, or transfer 1 cup to a blender, blend until smooth, and stir back into the pot. Alternatively, leave the soup chunky if preferred.
  6. Stir in the fresh lemon juice and taste for seasoning, adding more salt and pepper if needed. The lemon brightens the flavors and balances the earthiness of the lentils.
  7. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with lemon wedges on the side for additional squeezing.
  8. Optional: For a heartier meal, serve over cooked brown rice or with a side of crusty whole-grain bread.

Notes

Storage: Cool soup completely, then transfer to an airtight container and refrigerate for up to 5 days. Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. If soup is too thick, add a splash of vegetable broth or water. Alternatively, microwave individual portions in a covered microwave-safe bowl on high for 1-2 minutes, stirring halfway.

Nutrition

Keywords: mediterranean lentil soup, lentil soup recipe, hearty lentil soup, vegan lentil soup, healthy soup, one-pot soup, easy lentil soup, mediterranean diet, comfort food, plant-based protein, stovetop soup

Find it online: https://gordonramsayeats.com/mediterranean-lentil-soup/