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- 1 cup green or brown lentils, rinsed - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 1 medium celery stalk, diced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes - 6 cups vegetable broth - 2 cups baby spinach - 1 teaspoon ground cumin - 1 teaspoon paprika - ½ teaspoon smoked paprika - 1 teaspoon dried oregano - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish Each ingredient plays a vital role in the flavor of the Mediterranean lentil soup. The lentils serve as a hearty base. They offer protein and fiber, making the soup filling. Fresh vegetables add texture and sweetness. The onion and garlic create an aromatic foundation, while the carrot and celery provide crunch. Seasonings enhance the taste. Ground cumin brings earthiness. Paprika adds warmth and a hint of smokiness. Dried oregano gives a touch of herbaceous flavor. The canned tomatoes add acidity and richness. Vegetable broth is the soup’s lifeblood, blending all flavors together. Finally, fresh spinach adds color and nutrients. A squeeze of lemon brightens the dish. It balances the rich flavors and adds a refreshing kick. Garnishing with parsley not only adds color but also freshness. Using fresh, quality ingredients makes this soup truly special. Enjoying it with crusty bread makes for a warm, satisfying meal. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 medium onion, finely chopped. Sauté it for about 2 minutes until it becomes soft and clear. Next, toss in 2 cloves of minced garlic and 1 diced red bell pepper. Sauté these for another 3-5 minutes. You want the bell pepper to soften and the garlic to smell great. Now it's time to add more veggies! Dice 1 medium carrot and 1 medium celery stalk, then stir them into the pot. Continue to cook for about 5 minutes. The goal is to soften all the vegetables, which will create a tasty base for your soup. After your veggies are ready, it’s time to add the star of the show: lentils. Rinse 1 cup of green or brown lentils under cold water. Add these to the pot along with 1 can of diced tomatoes and 6 cups of vegetable broth. Also, add in your spices: 1 teaspoon of ground cumin, 1 teaspoon of paprika, ½ teaspoon of smoked paprika, 1 teaspoon of dried oregano, and salt and pepper to taste. Bring everything to a boil. Once boiling, reduce the heat to low and let it simmer. Keep the pot uncovered for 25-30 minutes. Stir occasionally to stop it from sticking. You want the lentils to be tender but still hold their shape. When the lentils are just right, stir in 2 cups of baby spinach and the juice of 1 lemon. Cook this for an additional 5 minutes. The spinach will wilt nicely, adding color and nutrients to your soup. Finally, taste your soup and adjust the seasoning. You can add more salt, pepper, or lemon juice based on what you like. Once it’s perfect, ladle the soup into bowls. Garnish with fresh parsley for a lovely finish. Enjoy your warm, flavorful Mediterranean lentil soup! To sauté vegetables, start with a hot pot. Heat olive oil over medium heat. Add onion and garlic first. Stir for about two minutes. Then, add the diced carrot, celery, and red bell pepper. Cook for 5 to 7 minutes until the veggies soften. They should smell great and look bright. This method brings out the flavor. When rinsing lentils, use a fine mesh strainer. Place lentils in the strainer and run cool water over them. Gently shake the strainer to remove dirt and debris. This step helps clean them and removes any bitterness. Rinsing keeps your soup fresh and tasty. Adjusting seasoning is easy. After the soup simmers, taste it. If it needs more flavor, add salt, pepper, or lemon juice. Each spice can change the flavor a lot. Start with a little, then taste again. For added richness, drizzle olive oil on top of each bowl before serving. It adds a smooth texture and deep flavor. You can also sprinkle some smoked paprika for a pop of color and taste. This small touch makes your soup look and taste gourmet. {{image_2}} You can change up the lentils in this soup. Red lentils cook faster than green or brown lentils. If you are in a hurry, red lentils are a great choice. They will give you a smooth texture in less time. Feel free to add more veggies too. Zucchini adds a nice crunch. Kale brings a healthy twist, while potatoes make it heartier. You can even mix them all together for a veggie-packed dish! This soup is easy to make vegan and gluten-free. Just make sure your broth is vegetable-based and gluten-free. You can skip any meat and use plant-based toppings. Want to add more protein? Chickpeas fit perfectly into this soup. They boost the nutrient value and add a lovely texture. Grilled chicken is another option if you prefer meat. It gives the soup a nice depth of flavor. To keep your Mediterranean lentil soup fresh, store it in an airtight container. This helps prevent spills and keeps it safe from other fridge smells. Place the soup in the fridge within two hours of cooking to ensure safety. It will last for about 4 to 5 days in the fridge. If you notice any strange smells or colors, toss it out. If you want to keep the soup longer, freezing is a great option. Start by letting the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top since the soup will expand when frozen. Make sure to label each bag with the date. The soup can be frozen for up to 3 months. When you’re ready to eat, thaw the soup in the fridge overnight. Heat it on the stove over low heat, stirring often. If it seems too thick, add a splash of vegetable broth or water. This keeps the flavor rich and enjoyable. You can thicken your soup in a few ways. First, you can let it simmer longer. This helps the lentils break down and thicken the soup. Another method is to mash some lentils. Just take a fork and gently mash a few lentils in the pot. This adds creaminess without losing texture. You can also add a slurry of cornstarch mixed with water. Stir this into the soup and cook for a few more minutes. This method gives a nice, smooth finish. Yes, you can make this soup ahead of time. Making it in advance has many perks. The flavors deepen and meld together, making the soup taste even better. Just cool the soup completely before storing it in the fridge. It will last up to five days. For longer storage, you can freeze it. The soup can stay fresh in the freezer for up to three months. You can serve this soup with many tasty sides. Crusty bread is a great choice for dipping. A fresh green salad adds a nice crunch. You can also pair it with a side of hummus and pita chips for extra flavor. For a heartier meal, serve it with rice or quinoa. These sides will complement the soup's flavors and make your meal more filling. This blog post showed you how to make a tasty Mediterranean lentil soup. You learned about the key ingredients, like lentils, fresh veggies, and spices. The step-by-step guide helped you prepare and cook the soup. We covered tips for better flavor and variations to fit your needs. Finally, you found ways to store and reheat leftovers. Try making this soup for your next meal. It’s simple, healthy, and delicious!

Mediterranean Lentil Soup

Warm up with a delicious bowl of Mediterranean Lentil Soup that's not only hearty but also packed with flavor! This simple recipe features wholesome ingredients like lentils, fresh veggies, and aromatic spices, perfect for a cozy meal. Cooked to perfection in just under an hour, it’s great for any day of the week. Click through to discover the step-by-step guide for this nourishing dish that will delight your taste buds!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 medium celery stalk, diced

1 red bell pepper, diced

1 can (14 oz) diced tomatoes

6 cups vegetable broth

2 cups baby spinach

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon smoked paprika

1 teaspoon dried oregano

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and red bell pepper; sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

    Stir in the rinsed lentils, diced tomatoes with their juice, vegetable broth, cumin, paprika, smoked paprika, dried oregano, salt, and pepper. Bring the mixture to a boil.

      Reduce the heat to low and let it simmer, uncovered, for about 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

        When the lentils are cooked, stir in the baby spinach and lemon juice. Cook for an additional 5 minutes until the spinach is wilted.

          Taste and adjust the seasoning as necessary, adding more salt, pepper, or lemon juice based on your preference.

            Ladle the soup into bowls and garnish with freshly chopped parsley.

              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6

                - Presentation Tips: Serve the soup with a drizzle of olive oil on top and a sprinkle of paprika for color. Pair it with crusty bread on the side for a satisfying meal.