Ready in: 1 hour · Serves: 6 · Technique: Simmering · Storage: Up to 5 days in the fridge or 3 months in the freezer.
Quick Answer
A comforting Mediterranean lentil soup that warms the soul during the chilly holiday season.When the crisp air of fall envelops New York City, and the vibrant leaves start their slow descent, my thoughts inevitably drift to hearty dishes that warm the soul. With Thanksgiving and Christmas on the horizon, there's something incredibly comforting about a pot of Mediterranean lentil soup simmering on the stove. The nutty aroma of lentils mingling with fragrant herbs wafts through my apartment, inviting everyone to gather around the table.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Warm and Comforting: Perfect for chilly fall days, this soup provides a cozy hug in a bowl.
- Nutritious and Healthy: Packed with protein and fiber from lentils, plus vitamins from fresh greens.
- Simple and Quick: Easy to prepare with minimal ingredients, making it a great weeknight meal.
- Versatile: Enjoy it as a main course or a side dish, and customize with your favorite toppings.
- Meal Prep Friendly: This soup freezes well, making it an ideal option for busy days or holiday gatherings.
Ingredients
Gather the following ingredients to create a comforting pot of Mediterranean lentil soup.
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices and Lentils
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 cup dry lentils (green or brown), rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth (or chicken broth)
- 1 bay leaf
- Salt and pepper to taste
Greens and Garnish
- 2 cups fresh spinach or kale, roughly chopped
- Juice of 1 lemon (for serving)
- Fresh parsley, chopped (for garnish)
How to Make Mediterranean Lentil Soup (Step-by-Step)
Follow these steps to create a hearty and aromatic Mediterranean lentil soup that is perfect for sharing with family and friends.
Step 1: Heat the Olive Oil
In a large pot or Dutch oven over medium heat, pour in the olive oil. Once it shimmers, add the diced onion. Sauté for about 5 minutes, until it softens and turns translucent.
Step 2: Add Aromatics
Toss in the diced carrots and celery, stirring frequently. In no time, the kitchen fills with the sweet scent of sautéing vegetables. After about another 5 minutes, add the minced garlic along with cumin, smoked paprika, and red pepper flakes. Sauté until fragrant, about 30 seconds.
Step 3: Incorporate Lentils
Pour in the rinsed lentils, undrained canned tomatoes, and vegetable broth. As I mix these ingredients, I can't help but admire the vibrant colors-the deep greens, bright reds, and golden-yellow lentils.
Step 4: Simmer
Toss in the bay leaf and bring the soup to a boil. Once it's bubbling away, reduce the heat to low and let it simmer for 30 to 35 minutes, stirring occasionally. The lentils will soften and begin to thicken the broth.
Step 5: Finish with Greens
Once the lentils are tender, stir in the chopped spinach or kale. Cook for an additional 5 minutes until the greens wilt beautifully.
Step 6: Adjust and Serve
Remove the bay leaf, then season generously with salt and pepper. A splash of fresh lemon juice brightens the flavors just before serving. Ladle the soup into bowls, topping each with a sprinkle of fresh parsley.
Common Mistakes to Avoid
- Skipping the aromatics: Don't rush through the sautéing of onions, carrots, and celery; this forms the flavor base of your soup.
- Not rinsing lentils: Failing to rinse your lentils can result in a gritty texture, taking away from the overall experience.
- Overcooking: Keep an eye on the cooking time - the lentils should be tender but not mushy.
Tips and Tricks for Success
- Pair the soup with crusty whole grain bread for a complete meal.
- For an added layer of flavor, try incorporating a dollop of Greek yogurt or a sprinkle of feta cheese before serving.
- This soup freezes beautifully, making it an ideal make-ahead option for the busy holiday season.
Variations
- Swap out the lentils for chickpeas or black beans for a different texture.
- Add diced potatoes for extra heartiness.
- Incorporate different greens like swiss chard or arugula.
- Spice it up with a pinch of cayenne pepper or your favorite hot sauce.
How to Serve
- Ladle into bowls and garnish with fresh parsley.
- Serve with a wedge of lemon for an extra zesty kick.
- Offer crusty bread or pita chips on the side for dipping.
- Top with a drizzle of olive oil for enhanced flavor.
Make Ahead and Storage
- Make Ahead: This soup can be prepared in advance and stored in the fridge.
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days.
- Reheating: To reheat, warm it on the stovetop over medium heat until heated through.
- Freezing: After cooling completely, transfer to freezer-safe bags. It can last up to 3 months frozen.
Recipe Notes / What I Learned
Creating this Mediterranean lentil soup reminded me how simple ingredients can transform into something spectacular with the right technique and attention. I learned that a dash of lemon juice at the end truly elevates the dish, cutting through the earthy lentils with a refreshing brightness. This soup isn't just a meal; it's an experience that brings warmth and heart into my home during the bustling holiday season. Whether it's Thanksgiving or Christmas, I know this recipe will be a staple at my table.Yield and Serving Size
Yield: 6 · Serving Size: 1 bowlNutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 10g protein · 38g carbs · 5g fat
Recipe by:
Comforting Mediterranean Lentil Soup for the Holidays
Ingredients
Equipment
Method
- In a large pot or Dutch oven over medium heat, pour in the olive oil. Once it shimmers, add the diced onion. Sauté for about 5 minutes, until it softens and turns translucent.
- Toss in the diced carrots and celery, stirring frequently. After about another 5 minutes, add the minced garlic along with cumin, smoked paprika, and red pepper flakes. Sauté until fragrant, about 30 seconds.
- Pour in the rinsed lentils, undrained canned tomatoes, and vegetable broth. Mix these ingredients, admiring the vibrant colors.
- Toss in the bay leaf and bring the soup to a boil. Reduce the heat to low and let it simmer for 30 to 35 minutes, stirring occasionally. The lentils will soften and begin to thicken the broth.
- Once the lentils are tender, stir in the chopped spinach or kale. Cook for an additional 5 minutes until the greens wilt beautifully.
- Remove the bay leaf, then season generously with salt and pepper. A splash of fresh lemon juice brightens the flavors just before serving. Ladle the soup into bowls, topping each with fresh parsley.
Notes
FAQs
1. Can I use canned lentils instead of dry lentils?
Yes, you can use canned lentils to save time, but be sure to adjust the cooking time since they are already cooked. Add them in the last 10 minutes of cooking.
2. What can I substitute for vegetable broth?
If you don't have vegetable broth, you can use chicken broth or even water. Just be aware that the flavor may be slightly different.
3. Is this soup vegan-friendly?
Yes, this Mediterranean lentil soup is vegan as it contains only plant-based ingredients.
4. Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like zucchini, bell peppers, or even potatoes for added nutrition and flavor.
5. How can I make this soup spicier?
If you like it spicy, you can add more red pepper flakes or include chopped fresh chili peppers. Adjust according to your taste preference.
