Mediterranean Red Lentil Soup
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!
Ingredients
- 3 tbsp Extra virgin olive oil
- 1 ea onion large, chopped
- 3 ea garlic cloves minced
- 2 ea carrots chopped
- 3 tsp oregano dry
- 1 1/2 tsp cumin
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- 2 ea bay leaves dry
- 1 cup crushed tomatoes from a can
- 7 cups vegetable broth low-sodium
- 2 cups red lentils rinsed and drained
- Kosher salt
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 2 tbsp parsley fresh
- Crumbled feta cheese to serve optional
Instructions
- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don’t burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consistency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Notes
Tips: Be sure the lentils are fully cooked before blending. To achieve creamy consistency, don’t skip blending the soup.
Nutrition
Calories: 329kcalCarbohydrates: 49gProtein: 17gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1161mgPotassium: 791mgFiber: 20gSugar: 6gVitamin A: 940IUVitamin C: 17mgCalcium: 98mgIron: 6mg
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