Description
A hearty, wholesome Mediterranean Lentil Soup packed with vegetables, earthy spices, and protein-rich lentils—perfect for cold nights or healthy weekday lunches.
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 large carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 bay leaf
6 cups vegetable broth
1 cup brown lentils, rinsed
1 lb red potatoes, chopped into 1” pieces
1 cup baby spinach
Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion, chopped carrots, and celery. Sauté for 10–12 minutes until softened and fragrant.
2. Stir in minced garlic and ground cumin. Cook for 1 minute until aromatic.
3. Add dried thyme and bay leaf, stirring to combine.
4. Pour in vegetable broth, then add lentils and chopped red potatoes. Stir well.
5. Bring the soup to a boil, then reduce heat to low or medium-low. Partially cover with a lid and simmer for 30–35 minutes, until lentils and potatoes are tender.
6. Stir in baby spinach and let wilt for about 1 minute.
7. Season with salt and black pepper to taste. Remove bay leaf before serving.
8. Serve hot with crusty bread, warm pita, or a simple salad. Optionally, add a squeeze of fresh lemon juice for brightness.
Notes
For added flavor, use homemade vegetable broth if possible.
Spinach can be swapped with kale or Swiss chard—just allow 2–3 minutes extra cooking time.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
A touch of lemon juice just before serving enhances the brightness of the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg