Name: Mediterranean Lentil Soup with Cumin and Fresh Lemon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large yellow onion, diced; 2 medium carrots, diced; 4 cloves garlic, minced; 1.5 cups dried brown or green lentils, rinsed; 6 cups vegetable broth (low-sodium); 1 can (400g) crushed tomatoes; 1.5 teaspoons ground cumin; 1 teaspoon smoked paprika; 2 bay leaves; 2-3 cups spinach or kale, chopped; 2-3 tablespoons fresh lemon juice; 1 tablespoon extra virgin olive oil; 2 tablespoons fresh parsley or cilantro, chopped; Salt and black pepper to taste

Description

A hearty, vegan, and naturally gluten-free lentil soup that combines earthy cumin, smoky paprika, and bright fresh lemon juice for a comforting weeknight meal.

Ingredients

Scale

1 large yellow onion, diced
2 medium carrots, diced
4 cloves garlic, minced
1.5 cups dried brown or green lentils, rinsed
6 cups vegetable broth (low-sodium)
1 can (400g) crushed tomatoes
1.5 teaspoons ground cumin
1 teaspoon smoked paprika
2 bay leaves
2–3 cups spinach or kale, chopped
2–3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons fresh parsley or cilantro, chopped
Salt and black pepper to taste

Instructions

Prep ingredients by chopping the onion, dicing carrots, and mincing garlic. Measure out spices.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and carrots, cooking for 5 minutes until soft and translucent.
Add garlic, cumin, and smoked paprika. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add rinsed lentils, vegetable broth, crushed tomatoes, and bay leaves. Stir to scrape up browned bits from the bottom of the pot.
Bring to a boil, then reduce heat to low. Cover partially and simmer for 30-35 minutes until lentils are tender.
Stir in spinach or kale and simmer for 2-3 minutes until greens are wilted.
Remove from heat and discard bay leaves. Stir in fresh lemon juice, salt, and black pepper to taste.
Serve hot, drizzled with extra olive oil and garnished with fresh parsley or cilantro.

Notes

This soup tastes even better the next day as flavors meld. If using red lentils, reduce cooking time to 15-20 minutes and add more broth as they absorb more liquid. Ensure you rinse dried lentils thoroughly to remove debris. Fresh lemon juice is essential for balancing the earthy flavors.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6
Sodium: 600
Fat: 5
Saturated Fat: 1
Carbohydrates: 45
Fiber: 12
Protein: 15

Keywords: vegan lentil soup, Mediterranean soup, healthy dinner, gluten-free soup, easy weeknight meals, cumin lemon soup