Mediterranean-Inspired Lemon Lentil Soup
This Mediterranean-inspired lemon lentil soup is a hearty and flavorful dish packed with vegetables and tender lentils, brightened by a fresh lemon finish. It's perfect for a wholesome and satisfying meal.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 cup brown or green lentils rinsed
- 6 cups vegetable broth or chicken broth
- 1 (14.5 oz) can diced tomatoes undrained
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and black pepper to taste
- ¼ cup fresh lemon juice from 1-2 lemons
- 2 tbsp fresh parsley or cilantro chopped (for garnish)
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add chopped onion, carrots, and celery. Cook and stir for 8-10 minutes until the vegetables have softened.
- Stir in minced garlic, dried oregano, and ground cumin, then cook for 1 minute until fragrant while being careful not to burn the garlic.
- Add rinsed lentils, vegetable broth, and undrained diced tomatoes to the pot, then stir them well to combine.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender, stirring occasionally.
- Remove the pot from heat and stir in fresh lemon juice after the lentils are cooked. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh chopped parsley or cilantro if desired.
Notes
For extra flavor, you can add a bay leaf during the simmering process and remove it before serving. Adjust the amount of lemon juice to your preference for a brighter or subtler lemon flavor.