Cookwith

Name: Mediterranean Lentil Soup
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dried brown or green lentils, rinsed; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, with juices; 4 cups vegetable broth; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 lemon, juiced; 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper; Fresh parsley, chopped, for garnish

Mediterranean Lentil Soup

CitrusyTomato9339

This Mediterranean Lentil Soup is a vibrant, hearty dish that's perfect for a warm Florida evening or an air-conditioned lunch. It balances the earthy flavor of lentils with sweet carrots, savory aromatics, and the tang of fresh lemon. Smoked paprika and cumin bring a warm depth without making the soup heavy—ideal for hot weather. A sprinkle of fresh parsley brightens every bite, while canned tomatoes add a gentle acidity. This dish comes together in about 40 minutes, making it perfect for a nourishing weeknight meal with a Mediterranean twist.

Ingredients

Instructions

Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are softened and lightly golden, about 6-8 minutes.
Add garlic, cumin, smoked paprika, and oregano; stir and cook until fragrant, about 1 minute.
Stir in lentils, diced tomatoes (with juices), and vegetable broth. Bring to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
Season with salt, pepper, and lemon juice. Taste and adjust seasoning as needed.
Ladle soup into bowls and garnish with chopped parsley. Serve hot.