Healthy Soup Recipes Mediterranean Lentil Soup

I call this my rainy day hug in a bowl. We simmer lentils with veggies, bright lemon, and warm spices till the kitchen smells like a tiny bistro. Looking for Healthy Soup Recipes that beat the chill and boredom 13 bean soup recipe 16 bean soup recipe 3 bean salad recipe healthy antiiinflammatory soup bean recipes dinner bulgur wheat recipes

Table of Contents

• 1) Key Takeaways
• 2) Easy Mediterranean Lentil Soup Recipe
• 3) Ingredients for Mediterranean Lentil Soup
• 4) How to Make Mediterranean Lentil Soup
• 5) Tips for Making Mediterranean Lentil Soup
• 6) Making Mediterranean Lentil Soup Ahead of Time
• 7) Storing Leftover Mediterranean Lentil Soup
• 8) Try these Soup next
• 9) Mediterranean Lentil Soup
• 10) Nutrition

1) Key Takeaways

I cook this pot when I want comfort fast. We get a rich broth from tomato and warm spice. We lean on pantry lentils that do the heavy lifting. Healthy Soup Recipes fit here with ease and grace. Healthy Soup Recipes keep weeknights sane.

Lemon wakes the pot and brings a bright edge. Olive oil gives round mouthfeel. Greens settle in and soften. You taste cumin then a soft heat from paprika. The soup eats hearty yet feels light.

We use simple moves that work each time. Chop small for even bites. Simmer steady for tender beans. Finish with citrus for lift. I serve with crusty bread and a grin. Camila at Camila Cooks signs off with a clean bowl.

2) Easy Mediterranean Lentil Soup Recipe

I like easy wins. This soup gives one. Two mentions of Healthy Soup Recipes sit right here since this bowl belongs in that list. Healthy Soup Recipes often promise comfort and then deliver. Mine does. The pot comes together without fuss and without special gear. You chop a few basics. You let heat and time do their quiet work.

The broth turns glossy and warm. Cumin meets oregano and says hello. Tomato paste brings depth without weight. I splash lemon at the end and watch the color perk up. If you stand near the stove, the steam smells like a tiny cafe on a gray day. You think about seconds before you finish the first spoon.

On busy nights we all need a plan that runs on autopilot. I measure with a light hand and taste as I go. You can too. This is nutritious soup ideas made simple and friendly. Camila Cooks keeps it real and keeps it tasty.

3) Ingredients for Mediterranean Lentil Soup

Olive oil I use a modest pour for soft onions and a silky finish. The oil carries spice and makes each sip smooth. A drizzle on top adds a soft sheen.

Onion I chop it small so it melts into the base. It softens and sweetens the whole pot. No big chunks here, just gentle flavor.

Carrot Small dice works best. It brings color and tender bite. The sweetness balances the lemon and tomato.

Celery I love the clean snap it gives. It cooks down and leaves a fresh note in the broth. Think quiet crunch turned mellow.

Garlic Minced fine so it warms, not burns. It perfumes the kitchen and sets the tone. You feel it but it never shouts.

Tomato paste A spoon or two brings body and a deep red hue. It toasts in the pot and wakes up the spices.

Cumin and coriander Gentle earth and citrus notes. They lean savory and cozy. The pair gives the soup its Mediterranean heart.

Dried oregano A pinch adds herbal lift. It ties the veg and tomatoes together in one voice.

Smoked paprika A whisper of smoke rounds the edges. It feels like a slow fire, not a hot flame.

Lentils Brown or green both shine. Rinse well. They keep shape and give tender bite. High fiber and steady comfort.

Vegetable broth A clean base lets the spices glow. Use a low sodium version then season to taste.

Bay leaf It adds a subtle depth as the pot simmers. You may not name it, yet you would miss it.

Diced tomatoes Canned or fresh both work. They bring brightness and texture. The chunks feel lively in each spoon.

Greens Spinach or kale fold in and soften. They add color and a gentle mineral note.

Lemon Juice at the end lifts everything. The aroma hits first, then flavor lands clean.

Salt and pepper Season in layers. Taste near the end and stop when it feels right.

Parsley A fresh sprinkle on top wakes the bowl. It gives color and a light grassy finish.

4) How to Make Mediterranean Lentil Soup

Step one Warm oil in a large pot on medium heat. Add onion, carrot, and celery. Stir till soft and glossy. The mix should smell sweet and warm.

Step two Stir in garlic, tomato paste, cumin, coriander, oregano, and paprika. Cook till fragrant. The paste should darken and cling to the veg.

Step three Add lentils, broth, bay leaf, and tomatoes. Bring to a gentle boil, then lower to a steady simmer. Cook till the lentils turn tender.

Step four Fold in the greens and let them soften. Squeeze in lemon juice. Season with salt and pepper. Taste and adjust till it sings.

Step five Ladle into warm bowls. Top with parsley. A small drizzle of oil on top feels nice. Serve with bread and a smile.

5) Tips for Making Mediterranean Lentil Soup

Chop small for even cooking. Small dice means the veg turns tender at the same pace. The spoon holds balanced bites with no rough edges.

Toast the tomato paste with the spices. This short step builds flavor that tastes long cooked. The pot shifts from simple to deep in one minute.

Finish with lemon, not vinegar. The citrus lands bright and clean. It lifts the broth without covering the spice. This is wholesome soup meals made easy.

6) Making Mediterranean Lentil Soup Ahead of Time

I cook the base on day one. I hold back the greens and lemon. The broth rests in the fridge and the flavors settle into each other. On day two I reheat and finish fresh.

If you plan a busy week, portion the soup into jars. Leave a little room at the top for chill or freeze. Label the jars so lunch grabs feel easy.

For a theme night I add a side like bulgur wheat recipes or a simple salad. Friends who like a hearty bean bowl often ask for my 13 bean soup recipe and my 16 bean soup recipe links. These sit well with this pot and keep the table happy.

7) Storing Leftover Mediterranean Lentil Soup

Cool the pot till steam fades. Move the soup into shallow containers. Seal tight to keep aroma and flavor. The fridge holds it well for four days. The freezer keeps it for three months.

When you reheat, add a splash of broth or water. Lentils drink liquid as they sit. Stir and taste. Finish with fresh lemon so the bowl feels bright again.

I pack bread on the side for work days. At home I top the bowl with parsley and a pinch of pepper. For a light dinner idea from healthy soup inspiration, this one wins on repeat. Fans of bean recipes dinner nod in agreement every time.

8) Try these Soup next

Mediterranean Orzo Soup for Vegetarian Soup Recipes

Heart Healthy Soup Recipes Cozy Cabbage Soup That Loves You Back

Healthy Soup Recipes Garlic Chickpea Soup with Lemon and Spinach

Vegetarian Soup Recipes Kale and White Bean Soup with Squash

9) Mediterranean Lentil Soup

Healthy Soup Recipes Mediterranean Lentil Soup

I call this my rainy day hug in a bowl. We simmer lentils with veggies, bright lemon, and warm spices till the kitchen smells like a tiny bistro. Looking for Healthy Soup Recipes that beat the chill and boredom 13 bean soup recipe 16 bean soup recipe 3 bean salad recipe healthy antiiinflammatory soup bean recipes dinner bulgur wheat recipes

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: Mediterranean

Keywords: 13 bean soup recipe, 16 bean soup recipe, 3 bean salad recipe healthy, antiiinflammatory soup, bean recipes dinner, bulgur wheat recipes, Camila Cooks, easy dinner, Healthy Soup Recipes, high fiber soup, lentil soup, mediterranean lentil soup, vegan soup

Servings: 6 servings

Author: Camila

Ingredients

• 2 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 garlic cloves minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 0.5 tsp smoked paprika
• 1.5 cups brown or green lentils rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1 can diced tomatoes 14.5 oz or 2 fresh chopped
• 2 cups spinach or kale roughly chopped optional
• 1 lemon juiced
• 1 tsp fine salt plus more to taste
• 0.5 tsp black pepper
• 2 tbsp chopped parsley plus more for serving
• Extra virgin olive oil for finishing optional

Instructions

1. Warm the oil in a large pot over medium heat then add onion carrot and celery and cook till soft about 6 minutes
2. Stir in garlic tomato paste cumin coriander oregano and paprika and cook till fragrant about 1 minute
3. Add lentils broth bay leaf and tomatoes bring to a boil then lower to a gentle simmer and cook uncovered 25 to 30 minutes till lentils are tender
4. Fold in spinach or kale till just wilted squeeze in the lemon and season with salt and pepper
5. Ladle into bowls top with parsley and a light splash of olive oil then serve hot with warm pita or crusty bread

Notes

Notes and Tips Rinse lentils to remove dust. For creamier texture blend one third of the soup then stir it back in. Swap spinach with kale or chard. Add diced zucchini or small potato cubes for more body. Make it meaty with cooked chicken if you like. Leftovers keep up to 4 days in the fridge or 3 months in the freezer.

10) Nutrition

A warm bowl offers fiber and plant protein. Lentils bring iron and steady energy. Veg adds vitamins and color. Olive oil gives a light finish. A serving sits near two hundred eighty calories with a good hit of fiber and about fifteen grams of protein. Sodium depends on your broth so taste and season with care.

I add a squeeze of lemon for brightness and a fresh herb sprinkle for flavor. For readers who track macros this soup fits most plans with ease. Those who want a cool side might enjoy a 3 bean salad recipe healthy version for crunch and contrast. Fans of antiiinflammatory soup ideas can enjoy this gentle spice mix without worry.

Camila here from Camila Cooks wishing you many bowls that taste good and feel good. Share your tweaks and I will try them in my next pot too.