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To make Mediterranean Lentil Veggie Soup, gather these fresh ingredients: - 1 cup green or brown lentils, rinsed - 1 large onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 zucchini, diced - 1 can (15 oz) diced tomatoes (with juices) - 4 cups vegetable broth - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley or cilantro, for garnish - Lemon wedges, for serving These ingredients give the soup its rich flavor and hearty texture. Lentils are the star here; they are healthy and filling. The variety of vegetables adds color and nutrients. The herbs and spices bring warmth and depth to each spoonful. I love how simple it is to find these fresh ingredients, making this soup a joy to prepare. It's fun to get creative with the garnishes, too. Fresh herbs and a squeeze of lemon can brighten the dish. - Sautéing the Base Veggies Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook them for about 5 minutes. You want them to soften but not brown. - Cooking the Garlic and Bell Pepper Next, stir in 3 minced garlic cloves and cook for another minute. Then, add 1 chopped red bell pepper and 1 diced zucchini. Mix it all well and let it cook for 5 more minutes. This adds depth to the flavor. - Adding Spices and Lentils Now, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and salt and pepper. Stir everything to coat the veggies with the spices. Finally, add 1 cup of rinsed lentils. This will make your soup hearty and filling. - Combining All Ingredients Pour in 1 can of diced tomatoes with juices and 4 cups of vegetable broth. Stir well to combine all ingredients. - Cooking Time and Tips for Consistency Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 25-30 minutes. Stir it occasionally. If the soup gets too thick, add more water or broth to reach your desired consistency. - Adjusting Seasoning Once the lentils are tender, taste the soup. You may want to add more salt or pepper to enhance the flavor. - Serving Suggestions Serve the soup hot in bowls. It pairs well with crusty bread or a fresh salad. - Garnishing Options Garnish with fresh parsley or cilantro. You can also add lemon wedges on the side for a refreshing touch. This adds brightness and flavor to the soup. Choosing the Right Lentils For this soup, I recommend using green or brown lentils. They hold their shape well while cooking. Red lentils cook faster but may turn mushy. If you prefer a firmer texture, stick with the green or brown variety. Rinse lentils before cooking to remove any debris. This step ensures a cleaner final dish. Alternative Cooking Methods You can make this soup in different ways. An Instant Pot cooks it quickly. Pressure cooking can cut the time to about 15 minutes. Just add all ingredients and cook on high pressure. If you want a slow cooker, set it for 6 to 8 hours on low. This method allows flavors to meld well. Customizing Spice Levels To make the soup your own, adjust the spices. If you like heat, add more smoked paprika or a pinch of cayenne. For a milder flavor, cut back on spices. Taste as you cook, and feel free to experiment. This soup is forgiving and can handle a variety of spices. Adding Fresh Herbs and Accompaniments Fresh herbs bring life to the soup. Parsley or cilantro adds brightness. Squeeze fresh lemon juice over your bowl for a zesty kick. You can also serve with crusty bread for dipping. Enjoy the flavors and make it your own! {{image_2}} Using Different Vegetables You can make this soup your own by swapping out veggies. Try adding spinach, kale, or sweet potatoes. Each choice gives a new flavor and texture. For a crunchy bite, use green beans or peas. The options are endless. Just remember, keep the balance of flavors. Incorporating Protein Options Want more protein? Chickpeas are a great choice. They add a nutty taste and extra texture. You can also use diced chicken or turkey if you like meat. Adding tofu works well for a plant-based option. This soup is flexible to fit your needs. Making it Gluten-Free This soup is naturally gluten-free. Just check your vegetable broth for gluten. Most brands are safe, but some might add gluten. Always read the label. This way, you can enjoy a bowl without worry. Vegan-Friendly Alternatives The soup is already vegan. Use vegetable broth and skip any animal products. You can boost flavor with nutritional yeast. It gives a cheesy taste without dairy. Enjoy this soup knowing it meets vegan standards. - Refrigeration Guidelines: Once your soup cools, pour it into an airtight container. It stays fresh in the fridge for up to five days. Make sure to cover it well to keep out air. - Freezing Tips: To freeze, use freezer-safe containers. Leave some space at the top for expansion. The soup lasts for up to three months in the freezer. Thaw it in the fridge overnight before reheating. - Best Methods for Reheating: The best way to reheat your soup is on the stove. Pour it into a pot and heat on low. Stir often to ensure even heating. You can also use a microwave for quick reheating. Just place it in a microwave-safe bowl and heat in short bursts. - Avoiding Overcooking: Keep an eye on the soup while it reheats. Overcooking can make the lentils mushy. Heat until warm, but not boiling, to keep the texture nice. What can I serve with lentil soup? You can serve lentil soup with crusty bread or a fresh salad. A slice of lemon adds a nice touch. You can also pair it with some cheese or yogurt for creaminess. Can I prepare this soup ahead of time? Yes, you can make this soup ahead. It tastes even better the next day. Just cool it down and store it in the fridge. Reheat it when you're ready to eat. How long does lentil soup last in the fridge? Lentil soup lasts about 5 days in the fridge. Make sure to store it in an airtight container. If you want it to last longer, freeze it. Health Benefits of Lentils Lentils are packed with protein and fiber. They help keep you full and satisfied. They are also low in fat and rich in iron and folate. Eating lentils can support heart health and digestion. Caloric Breakdown per Serving One serving of Mediterranean Lentil Veggie Soup has about 210 calories. This includes the veggies and broth. It's a nutritious meal that won’t weigh you down. Enjoy it guilt-free! This blog post covers how to make a delicious Mediterranean lentil veggie soup. You learned about the key ingredients, step-by-step instructions, and tips for enhancing flavor. I shared ideas for variations and dietary adjustments, so you can customize your soup. Remember, storing leftovers properly keeps the taste fresh. Don’t hesitate to experiment with different veggies or spices. This soup is tasty, healthy, and simple to prepare. Enjoy making it and impressing your friends and family with your skills!

Mediterranean Lentil Veggie Soup

Warm up with a bowl of Mediterranean Lentil Veggie Soup that’s hearty, nutritious, and bursting with flavor! This easy recipe combines lentils, fresh vegetables, and aromatic spices for a delightful meal that’s perfect for any season. Ready in just 45 minutes, it’s great for meal prep too! Click through to discover the full recipe and enjoy a delicious and healthy addition to your dinner table. Don’t miss out on this comforting soup!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 zucchini, diced

1 can (15 oz) diced tomatoes (with juices)

4 cups vegetable broth

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley or cilantro, for garnish

Lemon wedges, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, sautéing for about 5 minutes, until the vegetables begin to soften.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the chopped red bell pepper and zucchini to the pot, mixing well to combine. Continue cooking for another 5 minutes, stirring occasionally.

        Sprinkle in the cumin, smoked paprika, oregano, salt, and pepper, stirring to coat the vegetables with the spices.

          Add the lentils, canned tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low.

            Cover the pot and let the soup simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally, adding more water or broth if needed for desired consistency.

              Once the lentils are cooked through, taste and adjust the seasoning if necessary.

                Serve the soup hot, garnished with fresh parsley or cilantro and lemon wedges on the side for an extra zing.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 6