Description
This hearty and flavorful Mediterranean Lentil Soup combines tender lentils with aromatic spices, fresh vegetables, and a touch of lemon juice for brightness. Perfectly blended to achieve a creamy texture while retaining some lentil bite, this soup is a comforting, nutritious meal that can be enjoyed as a light lunch or a satisfying dinner. Garnished with feta cheese and kalamata olives, it brings a delightful Mediterranean flair to your table.
Ingredients
Scale
Main Ingredients
- 1 cup dried brown or green lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Optional Garnishes
- Feta cheese
- Kalamata olives
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in the ground cumin, ground coriander, and ground turmeric. Cook for an additional minute to allow the spices to release their aroma.
- Add Lentils and Liquids: Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, and bay leaf to the pot. Stir well to combine all ingredients thoroughly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 30 to 35 minutes, or until the lentils are tender but not falling apart.
- Season Soup: Remove the bay leaf. Season the soup with salt, freshly ground black pepper, and the juice of one lemon. Taste and adjust salt and pepper as needed.
- Blend for Texture: Use an immersion blender to blend the soup partially, thickening it while leaving some lentils whole for texture. If you do not have an immersion blender, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Finish and Serve: Stir in chopped fresh parsley just before serving. Garnish with feta cheese and kalamata olives if desired to add a creamy and briny contrast.
Notes
- Rinsing lentils removes excess dust and helps them cook evenly.
- Adjust the thickness of the soup by blending more or less depending on your preference.
- For a vegan version, omit feta cheese or use a plant-based alternative.
- Lemon juice brightens the flavors, so don’t skip it.
- The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
