Name: Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

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

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Instructions

In a large pot over medium heat, heat olive oil. Add diced onion, carrots, and celery; sauté for 5–7 minutes until softened. Stir in minced garlic, tomato paste, cumin, coriander, paprika, and oregano; cook for another minute until fragrant.
Add rinsed lentils along with vegetable or chicken broth, bay leaf, and diced tomatoes. Bring to a boil.
Reduce heat to simmer; cook for 25–30 minutes until lentils are tender.
Stir in optional greens until wilted. Add lemon juice and adjust seasoning with salt and pepper.

Author: Amanda
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 5g
Sodium: 410mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg