Easy Mediterranean Green Lentil Soup
Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that easy and simple soups don't have to be bland!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 1 onion (chopped)
- 6 garlic cloves (minced)
- 2 carrots (diced)
- 1 red bell pepper (diced)
- 2 yellow potatoes (cubed)
- 2 cups green lentils
- 3 tbsp tomato paste
- 1 tsp turmeric
- 1/2 tsp paprika
- 1 tsp cumin
- 6 cups vegetable stock
- 1 tsp salt
- 3 cups baby spinach
- 1 cup parsley (chopped)
Instructions
- 1
Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
- 2
Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
- 3
Add in potatoes and lentils. Stir and cook for two minutes.
- 4
Add in tomato paste, turmeric, paprika and cumin.
- 5
Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
- 6
Add in salt and baby spinach and cook until they're wilted.
- 7
Pour the soup into bowl and top with parsley.
- 8
Top with chopped parsley. Serve with lemon juice and toasted bread.