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Mediterranean Lentil Soup


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

Description

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


Ingredients

Scale
  • 3 tablespoons olive oil
  • 2 cups chopped onions
  • 3 carrots, finely diced
  • 1 teaspoon marjoram, crumbled
  • 3/4 teaspoon thyme leaves, crumbled
  • 1 (28 oz) can San Marzano whole peeled tomatoes, hand crushed
  • 7 cups chicken or vegetable broth (use vegetable broth to make it vegetarian)
  • 1 1/2 cups dried lentils
  • 6 oz dry white wine
  • 1/3 cup chopped fresh parsley
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onions and carrots to the pot and sauté until they start to soften, about 5 minutes.
  3. Stir in the marjoram and thyme, and cook for an additional minute to release their flavors.
  4. Add the crushed tomatoes and their juices to the pot, along with the chicken or vegetable broth.
  5. Stir in the dried lentils and bring the soup to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes, or until the lentils are tender.
  7. Stir in the dry white wine and continue to simmer for another 5 minutes to allow the flavors to meld together.
  8. Season the soup with salt and pepper to taste.
  9. Remove the pot from the heat and stir in the chopped fresh parsley.
  10. Serve the lentil soup hot and enjoy!

Notes

Use High-Quality Ingredients: Choose high-quality ingredients, such as fresh vegetables, aromatic herbs, and flavorful spices. This will enhance the overall taste and ensure a satisfying soup.

Sauté the Vegetables: Sautéing the onions, carrots, and other vegetables before adding the liquids and lentils can deepen their flavors. It adds a caramelized sweetness and complexity to the soup.

Don't Overcook the Lentils: Keep an eye on the lentils while they cook. Overcooking can result in mushy lentils, which may affect the texture of the soup. Cook them until they are tender but still hold their shape.

Add Fresh Herbs at the End: To maximize the freshness and aroma of herbs like parsley or cilantro, add them towards the end of the cooking process. This helps to retain their vibrant flavors.

Adjust the Thickness: Lentil soup tends to thicken upon standing or refrigeration. If the soup becomes too thick for your liking, you can add more broth or water when reheating. Adjust the consistency to your preference.

Season Gradually: Start with a conservative amount of salt and pepper, and gradually adjust the seasoning as you taste the soup. This allows you to control the flavor and ensure it's perfectly balanced.

Allow the Soup to Rest: After cooking, let the soup rest for a few minutes before serving. This allows the flavors to meld together, resulting in a more harmonious and flavorful soup.

Garnish with Fresh Lemon Juice: Just before serving, squeeze some fresh lemon juice over the soup. The acidity of the lemon brightens the flavors and adds a refreshing touch.

Serve with a Drizzle of Olive Oil: Finish each bowl of lentil soup with a drizzle of extra virgin olive oil. It adds richness and enhances the Mediterranean flavors.

Pair with Crusty Bread: Serve the Mediterranean lentil soup with some crusty bread on the side. It's perfect for dipping and adds an enjoyable textural element to the meal.

  • 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