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Mediterranean Lentil Soup Recipe

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★★★★★

4.5 from 60 reviews

A hearty and wholesome Mediterranean Lentil Soup packed with vegetables, tender lentils, and spinach, simmered in a flavorful vegetable broth with a touch of balsamic vinegar for brightness. This comforting soup is perfect for a nutritious lunch or dinner and pairs wonderfully with crusty bread.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 rib celery, chopped
  • 3 medium carrots, chopped
  • 3 cloves garlic, pressed or minced
  • 1 teaspoon dried oregano
  • 1 cup dried lentils (or 3 cups cooked lentils / 2 cans lentils, drained and rinsed)
  • 2 medium potatoes, diced (skin on is fine)
  • 6 cups vegetable broth (use 3 cups if using canned or pre-cooked lentils)
  • 1 can crushed tomatoes (15 oz / 400 g)
  • 7 oz spinach (about 7 cups)
  • 1½ tablespoons balsamic vinegar or lemon juice
  • 1 teaspoon salt (or to taste)
  • Black pepper (to taste)

Instructions

  1. Build the Flavor Base: Heat the 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion, celery, carrots, garlic, and dried oregano. Cook for about 5 minutes, stirring frequently, until the vegetables soften but do not brown, to develop a flavorful base.
  2. Simmer the Soup: Add the rinsed dried lentils, diced potatoes, vegetable broth, and crushed tomatoes to the pot. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 30 minutes, stirring occasionally. Cook until the lentils are tender and the soup thickens. If using canned lentils, reduce the broth to 3 cups and simmer for about 15 minutes instead.
  3. Add the Greens: A few minutes before finishing cooking, stir in the spinach and balsamic vinegar. Continue cooking until the spinach wilts. Taste and adjust the seasoning with additional salt or pepper as needed.
  4. Serve: Ladle the soup into bowls and serve hot. Optionally, drizzle with olive oil or chili oil and top with parmesan, scallions, or Greek yogurt. Accompany it with crusty bread for a complete meal.

Notes

  • Using dried lentils requires longer cooking and more broth; canned lentils speed up prep time but adjust broth accordingly.
  • Feel free to substitute balsamic vinegar with lemon juice for a brighter, tangier flavor.
  • Adding toppings like parmesan or Greek yogurt adds creaminess and extra flavor.
  • Keeping the potato skins adds extra fiber and nutrients.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Mediterranean lentil soup, vegetarian lentil soup, healthy soup, vegetable lentil soup, plant-based soup, easy lentil recipe

Find it online: https://miarosetti.com/mediterranean-lentil-soup-recipe/