Name: Mediterranean Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: Olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3–4 garlic cloves, minced; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp smoked paprika; 1 tsp dried oregano; 1 ½ cups brown or green lentils, rinsed; 6 cups vegetable broth (or chicken broth); 1 bay leaf; 1 can diced tomatoes (or 2 fresh, chopped); 2 cups fresh spinach or kale (optional); Juice of 1 lemon; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Ingredients

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Olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
1 tsp dried oregano
1 ½ cups brown or green lentils, rinsed
6 cups vegetable broth (or chicken broth)
1 bay leaf
1 can diced tomatoes (or 2 fresh, chopped)
2 cups fresh spinach or kale (optional)
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

In a large pot, heat olive oil over medium heat. Sauté diced onion, carrots, and celery for 5–7 minutes until softened. Add minced garlic, tomato paste, cumin, coriander, paprika, and oregano; cook for another 1–2 minutes until fragrant.
Stir in rinsed lentils along with broth, bay leaf, and diced tomatoes. Bring to a boil then reduce to simmer. Cook for 25–30 minutes until lentils are tender.
Mix in spinach or kale (if using) until wilted. Add lemon juice and season with salt and pepper to taste.

Author: Mia
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 4g
Sodium: 340mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg