Mediterranean Lentil Soup
A hearty and nourishing soup made with lentils, vegetables, and spices, perfect for a cozy evening or a quick lunch.
Ingredients
Main Ingredients
- 1 cup lentils Rinse under cold water before use
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth Ensure it is vegan if needed
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper Adjust to personal preference
- 2 tablespoons olive oil
- as needed Fresh parsley for garnish
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, carrots, and celery, and sauté until soft.
- Stir in minced garlic and cook for another minute.
- Add lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 30-35 minutes until lentils are tender.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
To store leftover soup, allow it to cool completely, then transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze the soup for up to 3 months. Thaw in the refrigerator before reheating. For a creamier soup, consider blending a portion with an immersion blender.