COZY Mediterranean Lentil Soup | Quick & Easy ONE-POT Recipe

This Mediterranean lentil soup is what honest home cooking is all about. It’s filled with flavors, made with basic ingredients, and comes together in a little over 40 minutes using just one pot. But the best part? With each bite, it promises to warm your soul.

To make this recipe, I used dried green lentils. You can use any type of lentils you like. Just make sure to check the package instructions; that way, you cook them right on the money. Either way, you don’t have to soak dried lentils overnight, just give them a quick rinse, and they are ready to cook.

For the vegetables, I used a combination of onions, garlic, celery, carrots, and zucchini. You can mix it up and use different vegetables or whatever you have on hand. As for the liquid, I used water, but you can also use vegetable broth or even chicken broth.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just add in more liquid when reheating if needed.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this Mediterranean Lentil Soup

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Mediterranean Lentil Soup

Course Main Course, Soup

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 300 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 small zucchini (finely chopped)
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 2 celery stalks (finely chopped)
• 1 carrot (finely chopped)
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme 0.50 grams
• 1/4 tsp crushed red pepper 0.65 grams
• 2 tomatoes (finely grated)
• 1 cup uncooked green lentils 200 grams
• 1 liter water 4 1/4 cups
• 1/4 cup chopped fresh basil 10 grams
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped zucchini, mix together, and sauté for 4 to 5 minutes or until lightly sautéed, then remove from the pan and set aside

3. Using the same pan with the same heat, add in the chopped onion, garlic, celery, and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sautéed, add in the oregano, thyme, and crushed red pepper, quickly mix together, then add in the grated tomatoes, mix together, and then simmer

4. After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the lentils (rinsed) and water, then raise to a high heat and give it a gentle mix, once it comes to a boil, place a lid on the pan and lower to a low heat

5. Once the lentils are just cooked through (20 minutes in my case; check package instructions on the lentils you are using), turn off the heat, then add the zucchini back into the pan, along with the chopped basil and lemon juice, and season with salt & pepper, gently mix together

6. Transfer into shallow bowls and serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Mediterranean Lentil Soup

Amount Per Serving

Calories 300 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 184mg8%

Potassium 791mg23%

Carbohydrates 37g12%

Fiber 17g71%

Sugar 5g6%

Protein 14g28%

Vitamin A 3277IU66%

Vitamin C 21mg25%

Calcium 74mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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