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A hearty bowl of lentil soup, garnished with fresh parsley, served with lemon wedges and a slice of toasted bread.
Daniel

Hearty Mediterranean Red Lentil Soup

This vibrant and nourishing red lentil soup, bursting with Mediterranean flavors, is a comforting one-pot meal that's both easy to make and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Middle Eastern, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp olive oil extra virgin
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric powder
  • 1/8 tsp cayenne pepper optional, for a little heat
  • 1 cup red lentils rinsed thoroughly
  • 6 cups vegetable broth low sodium
  • 1 14.5 oz can diced tomatoes undrained
  • 1/2 cup fresh parsley chopped, plus more for garnish
  • 1/4 cup fresh mint chopped, plus more for garnish
  • 2 tbsp lemon juice fresh
  • to taste Salt
  • to taste Black pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 7-8 minutes, until the vegetables begin to soften.
  2. Stir in the minced garlic, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant.
  3. Add the rinsed red lentils, vegetable broth, and diced tomatoes (with their juice) to the pot. Stir well to combine.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have broken down, and the soup has thickened. Stir occasionally to prevent sticking.
  5. Remove the pot from the heat. Stir in the fresh chopped parsley, fresh chopped mint, and fresh lemon juice. Season with salt and black pepper to taste.
  6. Ladle the hot soup into bowls. Garnish with additional fresh parsley and mint, if desired. Serve immediately.

Notes

This soup thickens as it cools. If you prefer a thinner consistency, add a little more vegetable broth or water when reheating. Store leftovers in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months. For an extra depth of flavor, you can blend about half of the soup using an immersion blender before adding the fresh herbs and lemon juice.