Description
A hearty and flavorful Mediterranean Lentil Soup packed with aromatic spices, tender vegetables, and nutritious lentils simmered to perfection. This comforting dish is perfect for a wholesome meal and highlights classic Mediterranean flavors with cumin, cinnamon, coriander, and paprika.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 15 baby carrots, sliced
- 8 baby potatoes, diced
- 3 cups baby spinach
Spices
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
Other Ingredients
- 2 cups dried green or brown lentils
- 8 cups vegetable broth
- 1 (15 ounce) can diced tomatoes
Instructions
- Sauté Aromatics: Heat the olive oil over medium heat in a large pot until hot. Add the diced onion and sauté for 4 minutes until translucent. Add the minced garlic and cook for another 30 seconds to release its aroma.
- Add Vegetables and Spices: Add the sliced baby carrots and diced baby potatoes to the pot and sauté for an additional 2 minutes. Sprinkle in all the spices — ground cumin, cinnamon, coriander, paprika, turmeric, salt, and pepper — and stir continuously for 30 seconds to toast the spices and enhance their flavor.
- Add Lentils and Liquid, Simmer: Stir in the dried lentils, vegetable broth, and diced tomatoes. Mix well to combine. Cover the pot with a lid and bring the soup to a low boil. Once boiling, reduce the heat to low and allow the soup to simmer gently for 2 hours until the lentils and vegetables are tender and flavors are well developed.
- Wilt Spinach and Serve: Stir in the baby spinach to the hot soup and gently wilt the leaves. This keeps the spinach vibrant and fresh. Serve the soup immediately. If not serving right away, add the spinach only when reheating to maintain its bright green color.
- Adjust Seasoning: Taste the soup and add additional salt and pepper as needed to suit your preference before serving.
Notes
- Simmering the soup for 2 hours allows the lentils and vegetables to become tender and the flavors to fully meld.
- You can substitute brown lentils if green lentils are unavailable.
- For a thicker consistency, blend a portion of the soup and then mix it back in.
- This soup freezes well; omit adding spinach before freezing and add fresh spinach when reheating.
- Adjust spice levels according to taste, and feel free to add a splash of lemon juice for brightness when serving.
