Mediterranean Lentil Soup
Mediterranean Lentil Soup has a rich, fresh flavor with bright lemon and herbs in a simple, veggie-packed pot.
Servings: 6 servings
Ingredients
- 1/3 cup olive oil best quality (extra virgin)
- 2 cups finely diced yellow onion 1 large onion
- 2 cups finely diced carrot 4 large carrots
- 1 cup finely diced celery 3 ribs
- 3 teaspoons minced garlic 3 cloves
- Salt and pepper
- 2 tablespoons tomato paste
- 1 cup lentils green or brown, see note 1
- 1 teaspoon garlic powder
- 1-1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes optional
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 bay leaves
- 5 cups chicken broth best quality like Swanson
- 1 large lemon
- 1/3 cup finely chopped fresh parsley
- 1 tablespoon freeze-dried dill optional
- Parmesan cheese optional, for topping
- Crusty buttered bread optional, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, garlic, salt (I add 3/4 tsp), & pepper (I add 1/2 tsp). Cook, stirring occasionally, for 7–10 minutes, until softened and the onion smells sweet. Don’t rush this step; it builds the base flavor.
- Stir in tomato paste, rinsed lentils, and all seasonings. Cook for 1 minute, stirring constantly.
- Add diced tomatoes, bay leaves, and chicken broth. Stir to combine. Increase heat to bring to a simmer, then partially cover with a lid, leaving space for steam to escape. Cook for 25–30 minutes, or until the lentils are tender but still hold their shape.
- Remove 2 cups of soup and transfer to a blender. Let it cool slightly, then hold the lid with a towel and blend until smooth. Pour back into the pot and stir.
- Add lemon zest (I add 1 tsp) and juice (to taste; adding 2-4 tbsps), fresh parsley, and dill if using. Stir and taste, adjusting salt, pepper, or lemon as needed.
- Ladle into bowls and top with Parmesan if desired. Serve with crusty buttered bread, if desired.
Notes
Note 1: Use green or brown lentils so they hold their shape. Rinse in a fine mesh sieve before adding to remove any debris. Fresh lentils are best since older ones can stay tough and not cook evenly.
Storage: Cool soup completely, then store in airtight containers in the fridge for up to 5 days. To freeze, place in freezer-safe bags or containers for up to 3 months. Thaw overnight and reheat on the stove, adding a little broth if needed.