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5 from 5 votes

Mediterranean Lentil Soup

Mediterranean Lentil Soup is a healthy, simple yet incredibly flavorsome dish made with green lentils, onions, carrots, and celery cooked in a tomato-based broth.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Soup
Cuisine: Greek, Mediterranean, Turkish
Diet: Halal, Low Calorie, Low Lactose, Vegetarian
Servings: 4 people
Calories: 314kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Lodge Dutch oven

Ingredients

  • 1 cup green lentil
  • 2 tablespoon extra virgin olive oil
  • 1 medium onion (finely chopped)
  • 1 small carrot (finely diced)
  • 1 stick celery (finely diced)
  • 1 clove garlic (finely chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon freshly ground black pepper
  • 2 bay leaves
  • 5 ⅓ cups vegetable stock, chicken stock, or beef stock
  • ¼ cup eriste, ditalini or orzo pasta
  • ¼ cup lemon juice
  • chopped parsley (to garnish)
US Customary - Metric

Instructions

  • Heat a large heavy-based pan or a Dutch oven on medium heat.
  • Add the olive oil and sauté the onions along with the garlic until soft and translucent. 
  • Add the celery and carrots, and sauté them for a few minutes until they are slightly softened.
  • Stir in the tomato paste, cumin, salt, and freshly ground black pepper, and sauté for 30 seconds.
  • Pour in the stock, add the lentils along with the bay leaves and bring the mixture to a boil.
  • Lower the heat and gently simmer the soup for 30 minutes, until the lentils are softened.
  • Add the pasta and cook for another 10 minutes, or until the pasta is cooked.
  • Remove the pan from the heat and add the lemon juice.
  • Garnish with a generous amount of chopped parsley before serving.

Notes

  • If using store-bought stock for your Mediterranean Lentil Soup, check the seasoning before adding salt to it.
  • Sautéing the spices for 30 seconds brings out their flavors. Stir continuously while sautéing to avoid them burning.
  • The cooking time of lentils can vary. If they are very fresh, they will cook more quickly. Older ones will take a bit longer to become tender.
  • This recipe will give you a thick soup consistency. You can adjust the thickness by playing with the quantity of stock added during the cooking process. 
  • The sharpness of the lemon will elevate the flavor and bring some brightness to this warm and comforting soup. Don't skip this step!
  • Remember to remove the bay leaves before serving your delicious lentil soup.

Nutrition

Calories: 314kcal | Carbohydrates: 47g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1889mg | Potassium: 660mg | Fiber: 16g | Sugar: 7g | Vitamin A: 2893IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 4mg