Description
A hearty and flavorful lentil soup with bright lemon and Mediterranean herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 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
- Juice of 1 lemon
- 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 8-10 minutes.
- Add garlic, oregano, thyme, cumin, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf.
- Bring the soup to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until lentils are tender.
- Remove the bay leaf. Stir in the lemon juice.
- Season with salt and pepper to taste.
- Ladle 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 transfer some to a regular blender.
- Add a pinch of sugar if your tomatoes are very acidic.
- This soup freezes well.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil soup, mediterranean, lemon, vegetarian, healthy, easy, soup recipe