Mediterranean Lentil Soup

Name: Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 each yellow onion, finely chopped; 2 each carrot, peeled and diced; 2 each celery, diced; 4 each garlic, minced; 2 tsp cumin; 1 tsp coriander; 0.5 tsp turmeric; 300 g red lentils, rinsed; 400 g tomatoes, canned, with juices; 1 l vegetable stock; 2 tbsp lemon juice, freshly squeezed; 30 g parsley, chopped, for garnish; 1.5 tsp kosher salt, or to taste; 0.5 tsp black pepper, freshly ground

A hearty, comforting soup made with red lentils, vegetables, and warm Mediterranean spices. Perfect for a cozy weeknight dinner.

⏱ 15 min prep · 40 min cook · easy

Servings

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Method

1
Sautéing
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until softened and onion is translucent, about 5 minutes.
⏲ 5 min
2
Sautéing
Add minced garlic, ground cumin, ground coriander, and turmeric. Stir constantly until fragrant, about 1 minute.
⏲ 1 min
3
Add rinsed red lentils, diced tomatoes with their juices, and vegetable stock. Stir to combine.
4
Simmering
Bring the soup to a boil, then reduce heat to low and simmer partially covered until lentils are soft and soup has thickened, about 25-30 minutes.
⏲ 27 min 30s
5
Stir in lemon juice and season with salt and black pepper to taste. Adjust consistency with extra stock if too thick.
6
Ladle into bowls and garnish with chopped fresh parsley before serving.

Calories	280
Protein	15g
Fat	6g
Carbs	42g
Fiber	9g
Sugar	7g
Sodium	1220mg