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Mediterranean Lentil Soup
This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.
👥 7 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●strainer
- ●pot
- ●pan
📝 Preparation Steps
1
Rinse the lentils in a strainer under cold water until the water runs clear.
2
Cook
3
Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about ⏱️ 6-7 minutes, stirring frequently. Season with salt and pepper.
medium carrots, diced small ($0.24)2salt ($0.05)1 tsp
4
Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about ⏱️ 60 seconds. Add the lentils to the pan and heat for ⏱️ 1-2 minutes to slightly toast.
garlic, crushed ($0.30)5 clovesground cumin ($0.20)2 tspcinnamon ($0.16)1 tsp
5
Simmer
6
Pour in the vegetable broth and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about ⏱️ 30-45 minutes.
vegetable broth ($1.44)8 cups
7
Season
8
Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.
salt ($0.05)1 tsp
Nutrition Facts
calories
185 kcal
fat Content
5 g
serving Size
1.5 cups
fiber Content
11 g
sodium Content
1452 mg
protein Content
9 g
carbohydrate Content
28 g
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