Easy Mediterranean Green Lentil Soup

A hearty and wholesome Mediterranean soup featuring green lentils, vegetables, and aromatic spices. Perfect for a comforting meal packed with plant-based protein and fiber.

mediterranean
middle eastern
Nutrition

High in plant-based protein and dietary fiber from lentils and vegetables, with moderate carbohydrates and low fat, providing essential vitamins and minerals.

14% of daily energy
40 g
Carbs
5 g
Total fat
12 g
Protein
Dairy FreeEgg FreeHeart HealthyHigh FibreHigh ProteinNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchveganvegetarianmeal prepmain courseone potfreezer friendlystovetop

Easy Mediterranean Green Lentil Soup

Unicorns in the Kitchen (Shadi Hasanzadenemati)

6

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Olive Oil
2 tablespoon Olive Oil
Onion
1 Onion chopped
Garlic Cloves
6 Garlic Cloves minced
Carrots
2 Carrots diced
Red Bell Pepper
1 Red Bell Pepper diced
Yellow Potatoes
2 Yellow Potatoes cubed
Green Lentils
2 cup Green Lentils
Tomato Paste
3 tablespoon Tomato Paste
Turmeric
1 teaspoon Turmeric
Paprika
0.5 teaspoon Paprika
Cumin
1 teaspoon Cumin
Vegetable Stock
6 cup Vegetable Stock
Salt
1 teaspoon Salt
Baby Spinach
3 cup Baby Spinach
Parsley
1 cup Parsley chopped
Equipment
Large pot

Large pot

Knife

Knife

Cutting board

Cutting board

Wooden spoon

Wooden spoon

Serving bowls

Serving bowls

Instructions
1
Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
2
Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
3
Add in potatoes and lentils. Stir and cook for two minutes.
4
Add in tomato paste, turmeric, paprika and cumin.
5
Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
6
Add in salt and baby spinach and cook until they're wilted.
7
Pour the soup into bowl and top with parsley.
8
Top with chopped parsley. Serve with lemon juice and toasted bread.
Easy Mediterranean Green Lentil Soup

Easy Mediterranean Green Lentil Soup

Unicorns in the Kitchen (Shadi Hasanzadenemati)

6

servings

0

per serve

0

minutes

A hearty and wholesome Mediterranean soup featuring green lentils, vegetables, and aromatic spices. Perfect for a comforting meal packed with plant-based protein and fiber.

mediterranean
middle eastern
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Olive Oil
2 tablespoon Olive Oil
Onion
1 Onion chopped
Garlic Cloves
6 Garlic Cloves minced
Carrots
2 Carrots diced
Red Bell Pepper
1 Red Bell Pepper diced
Yellow Potatoes
2 Yellow Potatoes cubed
Green Lentils
2 cup Green Lentils
Tomato Paste
3 tablespoon Tomato Paste
Turmeric
1 teaspoon Turmeric
Paprika
0.5 teaspoon Paprika
Cumin
1 teaspoon Cumin
Vegetable Stock
6 cup Vegetable Stock
Salt
1 teaspoon Salt
Baby Spinach
3 cup Baby Spinach
Parsley
1 cup Parsley chopped
Equipment
Large pot

Large pot

Knife

Knife

Cutting board

Cutting board

Wooden spoon

Wooden spoon

Serving bowls

Serving bowls

Instructions
1
Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
2
Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
3
Add in potatoes and lentils. Stir and cook for two minutes.
4
Add in tomato paste, turmeric, paprika and cumin.
5
Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
6
Add in salt and baby spinach and cook until they're wilted.
7
Pour the soup into bowl and top with parsley.
8
Top with chopped parsley. Serve with lemon juice and toasted bread.
dinnersouplunchveganvegetarianmeal prepmain courseone potfreezer friendlystovetop
Nutrition

High in plant-based protein and dietary fiber from lentils and vegetables, with moderate carbohydrates and low fat, providing essential vitamins and minerals.

14% of daily energy
40 g
Carbs
5 g
Total fat
12 g
Protein
Dairy FreeEgg FreeHeart HealthyHigh FibreHigh ProteinNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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