Description
A hearty and flavorful lentil soup with bright lemon and Mediterranean herbs.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, oregano, thyme, cumin, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
- Stir in the fresh lemon juice. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, mash some of the lentils against the side of the pot.
- You can add other vegetables like spinach or kale in the last 5 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean