Mediterranean Style Lentil Soup

mediterranean lentil soup

Ingredients:

1 ½ cups large brown or green lentils, rinsed thoroughly and sifted for any stones
2 tablespoons olive, plus more if needed
8 cups water
1 medium onion, diced
3 carrots, peeled and diced
3-4 celery stalks, diced
2 tomatoes, diced
2 cloves garlic, minced
1 – 9oz box frozen spinach, not thawed but chopped into cubes (or the same amount of fresh spinach, washed and chopped)
1 tablespoon oregano
1 teaspoon of each: turmeric, cumin, sumac
½ teaspoon each: paprika, allspice, coriander
¼ teaspoon of each: cardamom, red pepper flakes or cayenne pepper (optional for added heat)
Juice from 1 lemon
Handful of parsley, washed and chopped fine
Salt and pepper to taste

Directions:

In a large soup pot, heat the olive oil on medium heat. Add the chopped onions, carrots and celery and cook until soft. Add in garlic and spices and cook for another minute.

Add the tomatoes and allow the pot to deglaze slightly, picking up all the brown bits from the bottom. Add in the 8 cups of water, lentils and frozen spinach (If using fresh spinach, wait till the end). Turn the heat to high and bring to a boil. Once the soup begins to boil, let it boil for about 7 minutes then reduce it to simmer.

Cook until lentils are done and tender – about 20 minutes. Remove from heat, add the lemon juice and parsley and fresh spinach if using and serve!

mediterranean lentil soup

Mediterranean Style Lentil Soup

Flavourful Mediterranean soup that is perfect for the fall weather.
Course Soup

Ingredients
  

  • 1 ½ cups large brown or green lentils rinsed thoroughly and sifted for any stones
  • 2 tablespoons olive plus more if needed
  • 8 cups water
  • 1 medium onion diced
  • 3 carrots peeled and diced
  • 3-4 celery stalks diced
  • 2 to matoes diced
  • 2 cloves garlic minced
  • 1 – 9oz box frozen spinach not thawed but chopped into cubes (or the same amount of fresh spinach, washed and chopped)
  • 1 tablespoon oregano
  • 1 teaspoon of each: turmeric cumin, sumac
  • ½ teaspoon each: paprika allspice, coriander
  • ¼ teaspoon of each: cardamom red pepper flakes or cayenne pepper (optional for added heat)
  • Juice from 1 lemon
  • Handful of parsley washed and chopped fine
  • Salt and pepper to taste

Instructions
 

  • In a large soup pot, heat the olive oil on medium heat. Add the chopped onions, carrots and celery and cook until soft. Add in garlic and spices and cook for another minute.
  • Add the tomatoes and allow the pot to deglaze slightly, picking up all the brown bits from the bottom. Add in the 8 cups of water, lentils and frozen spinach (If using fresh spinach, wait till the end). Turn the heat to high and bring to a boil. Once the soup begins to boil, let it boil for about 7 minutes then reduce it to simmer.
  • Cook until lentils are done and tender – about 20 minutes. Remove from heat, add the lemon juice and parsley and fresh spinach if using and serve!
Keyword Mediterranean Style Lentil Soup

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