Mediterranean Lentil Soup

This Mediterranean Lentil Soup is made with onion, carrots, lentils, white wine, parsley, broth and whole peeled tomatoes. 

When I think of comfort food, I think of this Lentil Soup with White Wine and Parsley. Lentils are by far my favorite legume. They are healthy for you and so filling. Lentils influence weight loss due to their effect on fullness. Lentils are an excellent source of protein, iron, fiber, folate, and promote  and reduce the risk of heart disease. 

The most healthy type of lentils are black lentils. I used green lentils for this recipe, but you use whatever lentil you would like. Lentils do not require soaking like most legumes do, but I do like rinsing before. You can pair this lentil soup with a BLT Sandwich, Chicken Cutlet Sandwich, or a Grilled Cheese.

This is a healthy, hearty soup that is perfect for the winter. It is loaded with lentils and vegetables. This recipe uses the perfect pantry staple, dried lentils, when you are on the go and need to make something. It has so much flavor and it is unbelievably easy to make. This is the most comforting lentil soup that will help relieve your sick days, or any day for that matter. 

How to make Mediterranean Lentil Soup

Rinse and pick over the lentils in a strainer before cooking.

Add olive oil in a large stockpot on medium high heat. Add the onions, carrots, marjoram and thyme and stir for 5 minutes.

Add the tomatoes, lentils, and salt and pepper, stirring for about 2 minutes. Add the chicken or vegetable broth and bring to a boil on high heat. Once boiling, reduce the heat to medium low, cover and let the soup cook for about 1 hour or until the lentils are tender.

Add salt, pepper, wine and parsley and let it simmer for another 3-4 minutes.

Mediterranean Lentil Soup

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• Author: Maxine Dubois
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

This Mediterranean Lentil Soup is made with onion, carrots, lentils, white wine, parsley, broth and whole peeled tomatoes. 

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Ingredients

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• 3 tablespoons olive oil
• 2 cups chopped onions
• 3 carrots, finely diced
  1 teaspoon marjoram, crumbled
• ¾ t thyme leaves, crumbled
• 1 (28 oz) can San Marzano whole peeled tomatoes, hand crushed
• 7 cups chicken or vegetable broth (vegetable broth to make it vegetarian)
• 1 ½ cups dried lentils
• 6 oz dry white wine
• ⅓ cups chopped fresh parsley
• Salt and pepper, to taste

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Instructions

1. Rinse and pick over the lentils in a strainer before cooking.
2. Add olive oil in a large stockpot on medium high heat. Add the onions, carrots, marjoram and thyme and stir for 5 minutes.
3. Add the tomatoes, lentils, and salt and pepper, stirring for about 2 minutes. Add the chicken or vegetable broth and bring to a boil on high heat. Once boiling, reduce the heat to medium low, cover and let the soup cook for about 1 hour or until the lentils are tender.
4. Add salt, pepper, wine and parsley and let it simmer for another 3-4 minutes.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 182.5
• Sugar: 0.8 g
• Sodium: 918.6 mg
• Fat: 4.2 g
• Saturated Fat: 0.7 g
• Carbohydrates: 28.7 g
• Fiber: 8.7 g
• Protein: 9.7 g
• Cholesterol: 0.0 mg