Mediterranean Red Lentil Soup

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!

Print Recipe

Prep Time 10

Cook Time 23

Course Soup

Cuisine Mediterranean

Servings

Calories 329 kcal

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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