HOW TO MAKE MEDITERRANEAN LENTIL SOUP – STEP BY STEP PHOTOS
INGREDIENTS FOR MEDITERRANEAN LENTIL SOUP
Here’s what you’ll need to make Mediterranean lentil soup:
- Oil: Olive oil is our preferred choice in this recipe for its Mediterranean flavor profile, but vegetable or canola oil will work in a pinch.
- Mirepoix: A combination of small diced yellow onion, carrots, and celery creates an earthy and sweet base of flavor for this soup.
- Garlic: The large pieces of crushed garlic versus mincing it fine is intentional to bring out the natural sweetness and flavor of cooked garlic instead of the sometimes-overwhelming bite it has when minced.
- Cumin: Adds a savory and nutty Mediterranean flavor to this soup.
- Cinnamon: A great savory application of the spice! It will warm you up from the inside out and make your house smell fantastic.
- Lentils: We used brown lentils for their firm texture.
- Vegetable Broth: We used Vegetable flavored Better Than Bouillon in this recipe. If using another brand, make sure salt is not the first ingredient or it’s a waste of money!
- Lemon Juice: Gives the soup a brightness that is seriously addictive. You can use fresh-squeezed lemon juice and save half of your lemon for garnishing each bowl, or you can use a bottled lemon juice. I always have lemons in the kitchen, so we had some to garnish with, too!
- Kale: Swiss chard, rainbow chard, spinach, escarole, and all varieties of kale work great, too.
- Salt and Pepper: Enhance the natural flavors of the soup.
Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.
Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.
This Mediterranean lentil soup is going to be your new favorite!
