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Quick Mediterranean Lentil Soup

A hearty, one-pot Mediterranean soup made with lentils, vegetables, and bold spices. Finished with lemon and olive oil, it's nourishing, simple, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks chopped
  • 1 cup green or brown lentils rinsed
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon paprika
  • 1 pinch red pepper flakes optional
  • 4 cups vegetable broth or water
  • 1 cup crushed tomatoes
  • 1 lemon juiced
  • salt and pepper to taste
  • fresh parsley chopped for garnish

Equipment

  • large pot
  • cutting board
  • sharp knife

Method
 

  1. Heat olive oil in a large pot over medium heat
  2. Sauté onion and garlic for 3-4 minutes until soft and fragrant
  3. Add carrots and celery, cook for 3 minutes more until starting to soften
  4. Stir in cumin, coriander, turmeric, paprika, and red pepper flakes, cooking for 30 seconds until fragrant
  5. Add lentils, vegetable broth, and crushed tomatoes, stirring to combine
  6. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender
  7. Remove from heat and stir in fresh lemon juice
  8. Season with salt and pepper to taste, then drizzle with olive oil and garnish with parsley before serving

Notes

Store in refrigerator for up to 4 days or freeze for up to 3 months. Soup may thicken when stored - add liquid when reheating as needed. Use green or brown lentils for best texture - red lentils will break down and create a smoother soup.