Mediterranean Lentil Soup Recipe
This quick 30 minute meal has the best flavor. This lentil stew will quickly become a family favorite!
Servings 6 servings
Calories 207kcal
Ingredients
- 1 cup dried orange lentils
- 1 cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrots
- 4 cups chicken stock or vegetable stock
- 1 cup water
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1 ½ teaspoon salt
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon yellow curry
- 1 tablespoon olive oil
- ½ lemon optional
Instructions
- Dice the onion, carrots and celery.
- Heat a heavy stock pan over medium heat. Add the olive oil and the vegetables. Sauté for 4-5 minutes until they just begin to soften.
- Next add the spices. Stir them in and mix well with the vegetables - add the lentils and sauté for another minute and add the stock & water.
- Increase the heat to high and bring to a boil, reduce to medium low and continue to simmer the soup, stirring occasionally. It will take about another 15 minutes until the lentils are completely cooked.
- When the lentils are cooked, remove from the heat and finish by squeezing the juice of half a lemon into the soup, stir to combine and serve.
Notes
Refrigerate leftovers. Allow the soup to cool to room temperature. Then store in an airtight container up to three days in the refrigerator. This soup freezes well up to three months. To reheat from frozen, thaw overnight in the refrigerator. Reheat on the stovetop or microwave until hot.
Nutrition
Calories: 207kcal | Carbohydrates: 28g | Protein: 12g | Fat: 4g | Cholesterol: 4mg | Sodium: 836mg | Potassium: 580mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1970IU | Vitamin C: 9.2mg | Calcium: 43mg | Iron: 3.3mg
