Easy Mediterranean Green Lentil Soup
User Reviews
4.7
624 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Mediterranean Green Lentil Soup
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Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don't have to be bland!
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Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 6 garlic cloves minced
- 2 carrots diced
- 1 red bell pepper diced
- 2 yellow potatoes cubed
- 2 cups green lentils
- 3 tbsp tomato paste
- 1 tsp Turmeric
- 1/2 tsp paprika
- 1 tsp cumin
- 6 cups vegetable stock
- 1 tsp salt
- 3 cups baby spinach
- 1 cup parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
- Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
- Add in potatoes and lentils. Stir and cook for two minutes.
- Add in tomato paste, turmeric, paprika and cumin.
- 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.
- Add in salt and baby spinach and cook until they're wilted.
- Pour the soup into bowl and top with parsley.
- Top with chopped parsley. Serve with lemon juice and toasted bread.
Notes
- Slow cooker instructions:
- Place all the ingredients except spinach in a slow cooker. Cook on high for 3 or on low for 5 hours until the lentils are cooked. Add in the spinach and cook until wilted.
- Instant pot instructions:
- Bell peppers used in this green lentil soup recipe should be sweet. You can use red, yellow or orange bell pepper.
- To add a bit of brightness to the soup, add some lemon juice right before serving.
- Don't blend this lentil soup as it will have a not so appetizing color because of cooked spinach.
- If you don't like garlic, reduce the amount or leave it out completely.
- To make this soup spicy, add 1/2 to 1 teaspoon cayenne pepper with other spices. If you have seven spice, you can use that instead of the spice mix mentioned in the recipe.
- Got leftovers? Store the leftover soup in an airtight container and refrigerate for up to 3 days. To reheat, use a microwave or a saucepan.
- Press the sauté function and sauté the onion and garlic until translucent.
- Add carrots, bell pepper, potatoes and lentils to the soup and stir well.
- Add in the spices and tomato paste. Pour in the water or vegetable stock.
- Lock the lid and press "cancel". Press the "pressure cook" or "manual" function and set the timer for 15 minutes on high.
- Once the cooking time is done, release the pressure naturally for 5 minutes and then do a quick release.
- Open the lid and add the spinach. Stir until wilted and serve immediately.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
48g
(16%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
1429mg
(60%)
Potassium
954mg
(27%)
Fiber
21g
(84%)
Sugar
7g
(14%)
Vitamin A
7007IU
(140%)
Vitamin C
51mg
(57%)
Calcium
85mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 1429mg | 60% |
| Potassium | 954mg | 20% |
| Fiber | 21g | 84% |
| Sugar | 7g | 14% |
| Vitamin A | 7007IU | 140% |
| Vitamin C | 51mg | 57% |
| Calcium | 85mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
624 reviews
Excellent
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