Description
A hearty and comforting Lentil Soup that combines Mediterranean and Middle Eastern flavors, perfect for weeknight dinners.
Ingredients
Scale
- 200 g (1 cup) brown or green lentils, rinsed
- 1 medium (150 g) yellow onion, finely diced
- 2 medium (150 g) carrots, diced
- 2 stalks (100 g) celery, diced
- 3 cloves garlic, minced
- 30 ml (2 tbsp) olive oil
- 15 g (1 tbsp) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1.2 L (5 cups) vegetable or chicken stock
- 1 bay leaf
- Juice of 1 lemon
- Salt and black pepper to taste
- 15 g (1/4 cup) fresh parsley or cilantro, chopped for garnish
- 15 ml (1 tbsp) finishing oil (olive oil or chili oil)
Instructions
- Rinse and sort the lentils.
- Heat olive oil in a pot over medium heat; add diced onion and cook until golden.
- Add diced carrots and celery; sauté for 4–5 minutes.
- Stir in minced garlic and tomato paste, and cook until fragrant.
- Add lentils, stock, and a bay leaf; bring to a boil.
- Reduce heat and simmer gently until lentils are tender, about 25–30 minutes.
- Stir in lemon juice and season, then garnish with parsley and a drizzle of finishing oil.
Notes
This soup can be made ahead of time and tastes even better the next day. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 375 ml (1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg