Mediterranean Lentil Potato Soup

Preparation Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour Servings: 6 Difficulty Level: Easy Ingredients 2 tablespoons extra virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 2 medium potatoes, peeled and cubed 1 cup dried brown or green lentils, rinsed 1

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Ladle

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed
• 1 cup dried brown or green lentils, rinsed
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Optional Garnishes

• Extra parsley
• Lemon wedges
• Crumbled feta cheese
• Red pepper flakes
• Drizzle of extra virgin olive oil

Instructions

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery.
3. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften.
4. Add the garlic and cook for another minute until fragrant.

Step 2: Add the Seasonings

1. Stir in the oregano, thyme, cumin, smoked paprika, and bay leaf.
2. Cook for about 30 seconds to allow the spices to bloom and release their aroma.

Step 3: Add the Main Ingredients

1. Add the cubed potatoes, rinsed lentils, diced tomatoes, and vegetable broth.
2. Stir well to combine.
3. Bring the soup to a gentle boil over medium-high heat.

Step 4: Simmer

1. Reduce the heat to low.
2. Cover the pot partially and simmer for 35–40 minutes, or until the lentils and potatoes are tender.
3. Stir occasionally to prevent sticking.

Step 5: Finish the Soup

1. Remove the bay leaf.
2. Taste and season with salt and black pepper as needed.
3. Stir in the fresh lemon juice and chopped parsley.
4. For a creamier texture, blend about one-third of the soup with an immersion blender, then stir it back into the pot.

Step 6: Serve

1. Ladle the soup into bowls.
2. Garnish with fresh parsley, a drizzle of olive oil, crumbled feta if desired, and a lemon wedge on the side.
3. Serve warm with crusty whole-grain bread or pita.

Notes

Allow the soup to cool completely before transferring it to airtight containers. Refrigerate for up to 4 days . Freeze for up to 3 months . Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the soup thickens during storage.

Nutrition

Calories: 290 · Protein: 12 g · Fat: 6 g · Carbohydrates: 48 g · Saturated Fat: 1 g · Fiber: 11 g · Sugar: 6 g · Sodium: 520 mg