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- 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 garlic cloves, minced - 2 carrots, diced - 1 celery stalk, diced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Juice of 1 lemon - Fresh parsley, chopped (for garnish) This soup is rich in flavor and nutrients. The lentils add protein and fiber. The onions and garlic build a strong base. Carrots, celery, and bell pepper add sweetness and crunch. The diced tomatoes bring acidity and depth. A mix of cumin, paprika, and oregano gives warmth and earthiness. Olive oil adds richness, while lemon juice brightens the dish. Don't forget fresh parsley for a touch of color and freshness! Gather these ingredients, and you're ready to create a comforting bowl of Vegan Mediterranean Lentil Soup. Enjoy the vibrant flavors as they blend together in the pot. {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté until it becomes translucent, about 5 minutes. This step builds a great flavor base. Next, stir in 2 minced garlic cloves, 2 diced carrots, 1 diced celery stalk, and 1 diced red bell pepper. Cook these veggies for another 5 to 7 minutes. You want them slightly soft. Now it's time to add the heart of the soup. Pour in 1 cup of rinsed green or brown lentils along with 1 can of diced tomatoes and 4 cups of vegetable broth. Sprinkle in 1 teaspoon each of ground cumin, smoked paprika, and dried oregano. Stir everything well to combine. Bring this mixture to a boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer. You want to cook it for about 30 to 35 minutes until the lentils are tender. After simmering, you can blend the soup for a creamier texture. Use an immersion blender to achieve this. If you don’t have one, blend a portion in a regular blender and return it to the pot. Lastly, season your soup with salt, pepper, and the juice of 1 lemon. Stir well and heat through for another 5 minutes. Your Vegan Mediterranean Lentil Soup is ready to serve! Using fresh herbs can elevate your soup's taste. Fresh parsley adds brightness. Dried herbs are handy too. They work well and save time. Adjust the seasoning to fit your taste. Start with a pinch of salt and pepper. Remember, you can always add more later. A splash of lemon juice brightens the flavors, making it fresh and zesty. For a creamier soup, blending is key. You can use an immersion blender for ease. If you prefer, blend part of the soup in a regular blender. Return it to the pot for a chunkier texture. Cooking lentils to the right doneness is important. You want them soft but not mushy. Keep an eye on them as they simmer. This soup pairs well with crusty bread. The bread soaks up the soup's rich flavors. A fresh salad on the side adds crunch. Try a simple green salad with olive oil and vinegar. It complements the soup's warmth perfectly. Don't forget to sprinkle extra parsley on top for a pop of color! Pro Tips Soak Lentils for Better Texture: Soaking lentils for a few hours before cooking can help them cook faster and achieve a better texture. Enhance Flavor with Fresh Herbs: Adding fresh herbs like basil or thyme towards the end of cooking can enhance the flavor profile of your soup. Adjust Consistency: If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency. Make it a Meal: Serve the soup over a bed of cooked quinoa or with crusty bread to make it a more filling dish. {{image_2}} You can add proteins to make your soup heartier. Tofu works well. Just cube it and add it during cooking. Chickpeas are another great choice. They add texture and flavor. You can use canned or cooked chickpeas. This will boost the protein content. Quinoa is a fantastic grain to try, too. It cooks quickly and adds a nutty taste. You can replace some lentils with quinoa. This gives a nice twist to the dish. Other grains like barley or farro also fit well. They add different textures and flavors. Spices can change your soup's flavor. Ground cumin and smoked paprika give warmth. But you can experiment! Try adding cinnamon for a sweet hint. Garlic powder or onion powder can deepen the taste. If you like heat, add chili or cayenne. Start with a small pinch and adjust. This way, you can control the spice level. You can also try fresh herbs like basil or thyme. They can brighten up the soup. Seasonal vegetables bring freshness. In winter, add root vegetables like parsnips or turnips. In summer, zucchini or bell peppers are great. They add color and nutrients. If you want to swap lentils, use other legumes. Black beans or navy beans can work well. They bring a different flavor and texture. Just remember to adjust the cooking time based on your choice. This keeps the soup delicious and exciting. To store your Vegan Mediterranean Lentil Soup, let it cool first. Pour the soup into a container. I prefer glass containers as they keep the soup fresh. Make sure the lid fits tightly. Store it in the fridge for up to five days. To freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Just lay them flat for easy stacking. When you are ready to eat, thaw it overnight in the fridge. Reheat on low heat to avoid burning. Stir often for even heating and add a splash of broth if it seems thick. In the fridge, the soup lasts about five days. In the freezer, it can keep for three months. Look for signs of spoilage like an off smell or mold. If you see any, toss it out. Always remember, when in doubt, throw it out! To boost the flavor, try adding fresh herbs like basil or thyme. You can also add a splash of balsamic vinegar for depth. If you like spice, a pinch of red pepper flakes brings warmth. Adjust the salt and pepper to your taste. Lastly, let the soup sit for a bit before serving. This allows the flavors to blend well. Yes, you can use different lentils! Green and brown lentils work best. They hold their shape during cooking. Red lentils cook faster and will make the soup smoother. If using red lentils, reduce the cooking time to about 20 minutes. Experiment with what you have for a unique twist. Absolutely! This soup is great for meal prep. It stores well in the fridge for up to five days. You can freeze it too. Just make sure to cool it first before freezing. When you’re ready to eat, simply thaw and reheat on the stove. This soup is naturally gluten-free! Just ensure that your vegetable broth is gluten-free as well. Most brands are safe, but it's good to check the label. You can enjoy this soup without any gluten concerns. For extra nutrition, consider adding spinach or kale. These greens are packed with vitamins. You can also stir in some cooked quinoa or chickpeas for added protein. Nuts or seeds can provide healthy fats and crunch. Each addition enhances the soup's taste and health benefits. This blog post outlines how to make a delicious Mediterranean lentil soup. You learned about the key ingredients, from lentils to spices. I shared step-by-step instructions to guide you through cooking. I also provided tips on achieving the best flavor and texture. Remember, you can customize this soup with proteins and spices. Store leftovers properly for freshness. Enjoy experimenting with different ingredients to make this recipe your own!

Vegan Mediterranean Lentil Soup

A hearty and flavorful lentil soup with Mediterranean spices and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 medium red bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 medium lemon, juiced
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, carrots, celery, and red bell pepper. Cook for an additional 5-7 minutes, until the veggies are slightly softened.
  • Add the rinsed lentils to the pot along with the diced tomatoes (with their juice), vegetable broth, ground cumin, smoked paprika, and dried oregano. Stir well to combine.
  • Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 30-35 minutes, or until the lentils are tender.
  • After simmering, use an immersion blender to blend the soup slightly for a creamier texture, if desired. Alternatively, you can blend a portion of the soup in a regular blender and return it to the pot.
  • Season the soup with salt, pepper, and lemon juice. Stir well and let it heat through for another 5 minutes.
  • Serve hot, garnished with fresh parsley.

Notes

Blend the soup for a creamier texture if desired.
Keyword lentils, Mediterranean, soup, vegan