Description
A hearty and flavorful Mediterranean lentil soup filled with nutritious lentils and vibrant vegetables, perfect for cozy dinners.
Ingredients
- 1 cup dried lentils (brown or green)
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Crumbled feta cheese (optional)
- Kalamata olives (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened.
- Add the diced carrots and celery, stirring occasionally for about five minutes.
- Stir in the ground cumin, coriander, and turmeric, cooking for an additional minute.
- Add the rinsed lentils, canned tomatoes (with juices), vegetable broth, and bay leaf to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the lentils are tender.
- Remove the bay leaf and stir in the lemon juice. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with parsley, and optionally topped with feta cheese and olives.
Notes
Feel free to add different vegetables or spices to customize the soup to your liking. Store leftovers in an airtight container for up to a week or freeze for up to three months.
