Description
A hearty and healthy Mediterranean Lentil Soup bursting with fresh vegetables, aromatic herbs, and rich flavors. Perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, oregano, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf to the pot.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
- Remove the bay leaf. Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
- For a creamier soup, you can blend a portion of it using an immersion blender or a regular blender.
- Adjust seasonings to your preference.
- Feel free to add other vegetables like spinach or kale in the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: Approx. 250
- Sugar: Approx. 5g
- Sodium: Approx. 600mg
- Fat: Approx. 5g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 15g
- Protein: Approx. 15g
- Cholesterol: 0mg