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Mediterranean Lentil Soup

Mediterranean Lentil Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil, plus more for drizzling
  • 1 yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • 1 cup brown lentils, rinsed
  • 1 (14 oz) can crushed tomatoes
  • 4 cups vegetable broth
  • 2 bay leaves
  • 2 cups baby spinach
  • Juice of ½ lemon, plus more for serving
  • Salt and black pepper
  • Fresh parsley or cilantro, for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook 7 minutes, then stir in garlic and cook 1 minute more.
  2. Stir in tomato paste, cumin, coriander, and smoked paprika; cook 1 minute. Add lentils, crushed tomatoes, broth, and bay leaves. Bring to a boil, then reduce heat to low, partially cover, and simmer 25 to 30 minutes until lentils are tender.
  3. Remove bay leaves. Stir in spinach and lemon juice; cook 2 minutes to wilt the spinach. Season with salt and pepper.
  4. Ladle into bowls and finish with a drizzle of olive oil, extra lemon, and fresh herbs.

Notes

This soup thickens as it cools; thin with a splash of broth or water when reheating. Spinach can be omitted entirely for a simpler lentil soup.