Easy One-Pot Mediterranean Lentil Soup
A nourishing and satisfying dish that brings the vibrant flavors of the Mediterranean right to your table. Ideal for busy weeknights, this soup combines hearty lentils with fresh vegetables and aromatic spices.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Lentils
- 1 cup Green or Brown Lentils Rinsed thoroughly before use.
Vegetables
- 2 tablespoons Olive Oil Extra virgin for best flavor.
- 1 medium Onion Diced.
- 4 cloves Garlic Minced.
- 2 medium Carrots Diced.
- 1 stalk Celery Chopped.
- 1 14.5-ounce can Canned Diced Tomatoes With juices.
- 4 cups Vegetable Broth Quality broth enhances flavor.
- 2 cups Fresh Spinach Added at the end of cooking.
Spices
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 pinch Red Pepper Flakes To taste.
Seasoning
- to taste Salt
- to taste Pepper
- 1 lemon Lemon Juice Added before serving.
Instructions
- Gather all your ingredients for a smooth cooking experience.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes.
- Incorporate the chopped carrots and celery, cooking for another 5 minutes.
- Pour in the canned diced tomatoes and stir. Simmer for about 2-3 minutes.
- Add the rinsed lentils and stir to coat with the mixture.
- Pour in the vegetable broth, bring to a boil, then reduce heat and cover. Simmer for 25-30 minutes.
- Add the spinach and let it wilt for about 2-3 minutes.
- Season with salt and pepper, and add cumin, coriander, and red pepper flakes to taste.
- Remove from heat and add lemon juice before serving.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup can be customized with additional vegetables or spices to suit your taste.