Mediterranean Lentil Soup

A robust and warming lentil soup bursting with Mediterranean flavors like garlic, carrots, celery, and fresh parsley. Perfect for a chilly evening, served with crusty bread for a satisfying and nutritious vegetarian meal.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $2.31/serving

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Soy-Free
• Vegan
• Vegetarian

Tags

• one-pot
• slow cooker
• healthy
• comfort food
• budget-friendly
• savory

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (large, diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 4 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 1 cup brown or green lentils (rinsed)
• 6 cup vegetable broth
• 1 can diced tomatoes (14.5-ounce, undrained)
• 0.25 cup fresh parsley (chopped)
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 0.5 crusty bread

Instructions

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
2. Stir in the minced garlic, dried oregano, and ground cumin. Cook for 1 minute more until fragrant.
3. Add the rinsed brown or green lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
4. Stir in the fresh parsley. Season the soup generously with salt and black pepper to taste. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.
5. Serve the Mediterranean lentil soup hot with slices of crusty bread.

Notes

This soup tastes even better the next day as the flavors have more time to meld. It freezes well for up to 3 months, making it great for future quick meals.

Nutrition (per serving)

• Calories: 300
• Protein: 17 g
• Carbohydrates: 45 g
• Fat: 8 g
• Fiber: 15 g
• Sodium: 590 mg
• Saturated Fat: 1 g
• Sugar: 6 g