Recipe combo

Mediterranean Lentil Soup

Name: Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 0.66 lb dried brown lentils - 300 g (1 1/2 cups); 1.01 fl oz extra-virgin olive oil - 30 ml (2 tablespoons); 0.5 lb yellow onion - 225 g (1 large); 0.33 lb carrots - 150 g (2 medium); 3.53 oz celery stalks - 100 g (2 stalks); 0.42 oz garlic cloves - 12 g (4 cloves); 0.07 oz ground cumin - 2 g (1 teaspoon); 0.04 oz dried oregano - 1 g (1 teaspoon); 0.91 lb canned diced tomatoes - 411 g (14.5 oz can); 1.48 qt low-sodium gluten-free vegetable broth - 1.4 L (6 cups); 0.21 oz fine sea salt - 6 g (1 teaspoon); 1.01 fl oz lemon juice - 30 ml (2 tablespoons)

Hearty brown lentil soup with onion, carrots, celery, tomatoes, and vegetable broth. Cumin, oregano, olive oil, and lemon give it a bright Mediterranean flavor.

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Ingredients and instructions

Servings: 6
Total time: 1 hr
Prep: 15 min
Cook: 45 min

Ingredients

300 Gram dried brown lentils - 300 g (1 1/2 cups), Rinse and pick out any small stones before cooking; 1 1/2 cups equivalent listed in source.
30 Milliliter extra-virgin olive oil - 30 ml (2 tablespoons), 2 tablespoons equivalent listed in source.
225 Gram yellow onion - 225 g (1 large), 1 large onion equivalent listed in source.
150 Gram carrots - 150 g (2 medium), 2 medium carrots equivalent listed in source.
100 Gram celery stalks - 100 g (2 stalks), 2 stalks equivalent listed in source.
12 Gram garlic cloves - 12 g (4 cloves), 4 cloves equivalent listed in source.
2 Gram ground cumin - 2 g (1 teaspoon), 1 teaspoon equivalent listed in source.
1 Gram dried oregano - 1 g (1 teaspoon), 1 teaspoon equivalent listed in source.
411 Gram canned diced tomatoes - 411 g (14.5 oz can), Use with their juices.
1.4 Liter low-sodium gluten-free vegetable broth - 1.4 L (6 cups), 6 cups equivalent listed in source.
6 Gram fine sea salt - 6 g (1 teaspoon), 1 teaspoon equivalent listed in source.
30 Milliliter lemon juice - 30 ml (2 tablespoons), 2 tablespoons equivalent listed in source.

Instructions

Rinse lentils
1. Rinse the lentils in a colander and pick out any small stones.
Prepare vegetables
2. Dice the onion, carrots, and celery. Mince the garlic.
Heat oil
3. Heat the olive oil in a large pot over medium heat.
Soften vegetables
4. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
Bloom aromatics and spices
5. Add the garlic, cumin, and oregano. Cook for 1 minute, stirring constantly.
Add liquids and lentils
6. Stir in the lentils, diced tomatoes with their juices, vegetable broth, and salt.
Simmer soup
7. Bring to a boil, then reduce the heat to low. Partly cover and simmer for 35 to 45 minutes, until the lentils are tender.
Thicken soup
8. Mash some of the lentils against the side of the pot with a spoon to thicken the soup slightly.
Finish and serve
9. Stir in the lemon juice and serve hot.