Name: Hearty Mediterranean Lentil Soup for Cozy Weeknight Dinners Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons Olive Oil (substitute with avocado oil for a similar flavor); 1 medium Onion (consider shallots for a milder taste); 3 cloves Garlic (garlic powder works as a substitute when fresh garlic isn’t available); 2 medium Carrots (can be swapped with parsnips or bell peppers); 2 stalks Celery (fennel serves as an alternative for a different taste); 2 cups Fresh Spinach (substitute with Swiss chard for a different green); 4 cups Vegetable Broth (use water or homemade broth for a lighter option); 1 juice Lemon Juice (lime juice offers a unique citrus twist); 1 cup Lentils (Green or Brown) (red lentils cook faster and yield a creamier texture); 1 can Canned Tomatoes (fire-roasted tomatoes add a delightful smoky element); 1 teaspoon Thyme (Italian seasoning can be a convenient substitute); 1 teaspoon Oregano; 1 teaspoon Salt (using sea salt enhances the mineral flavor profile); 1 teaspoon Pepper

Description

A comforting and nutritious Mediterranean lentil soup perfect for cozy weeknight dinners, packed with fresh vegetables, herbs, and a bright lemon finish.

Ingredients

Scale

Vegetables & Aromatics

2 tablespoons Olive Oil (substitute with avocado oil for a similar flavor)
1 medium Onion (consider shallots for a milder taste)
3 cloves Garlic (garlic powder works as a substitute when fresh garlic isn’t available)
2 medium Carrots (can be swapped with parsnips or bell peppers)
2 stalks Celery (fennel serves as an alternative for a different taste)
2 cups Fresh Spinach (substitute with Swiss chard for a different green)

Liquids & Broth

4 cups Vegetable Broth (use water or homemade broth for a lighter option)
1 juice Lemon Juice (lime juice offers a unique citrus twist)

Pantry & Seasonings

1 cup Lentils (Green or Brown) (red lentils cook faster and yield a creamier texture)
1 can Canned Tomatoes (fire-roasted tomatoes add a delightful smoky element)
1 teaspoon Thyme (Italian seasoning can be a convenient substitute)
1 teaspoon Oregano
1 teaspoon Salt (using sea salt enhances the mineral flavor profile)
1 teaspoon Pepper

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Instructions

Prepare Aromatics: In a large pot, warm 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes.
Sauté Vegetables: Toss in minced garlic, chopped carrots, and sliced celery. Cook for another 5 minutes until the veggies are softened.
Add Lentils and Broth: Stir in 1 cup of lentils, 1 can of diced tomatoes, 4 cups of vegetable broth, thyme, oregano, salt, and pepper. Bring the mixture to a boil.
Simmer Soup: Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 25-30 minutes until lentils are tender.
Finish with Greens and Lemon: Add 2 cups of fresh spinach and the juice of 1 lemon. Stir to combine and let it cook for an additional 5 minutes.
Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Serve warm.

Notes

For a creamier texture, use red lentils instead of green or brown.
Fire-roasted canned tomatoes add a smoky depth of flavor to the soup.
Spinach can be substituted with Swiss chard for varied texture and nutrients.
Use sea salt to enhance the overall mineral flavor profile.
To make the soup lighter, substitute vegetable broth with water or homemade broth.