Mediterranean Lentil Soup

Mediterranean Lentil Soup

Nourishing and healthy its the perfect soup for cold winter days. Nothing is better than a good lentil soup to warm us up.

5 from 5 votes

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Course: Soup

Cuisine: internationnal

Keyword: lentil, soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 132kcal

Author: Sophie Viau

Ingredients

1 onion
3 celery stacks
2 carrots
1 cup dry red lentil
1 can 19 oz white kidney bean
1 can 28 oz diced tomatoes
2 garlic cloves minced
4 cup vegetable broth
2 tablespoons Mediterranean Spice Mix
salt and pepper to taste
fresh parsley to taste

Instructions

Mince the garlic and dice the onion. Sauté both in a large pot with olive oil over medium heat until the onions are tender. Meanwhile, slice the celery and peel and slice the carrots.
Drain the can of white beans and add it to the pot along with the rest of the ingredients (except the fresh parlsey) and stir to combine.
Bring to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 20 minutes. After 20 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.
Serve warm in bowl, sprinkle with fresh parsley

Notes

Let the soup cool completely and transfer it to an airtight container such as a mason jar or plastic container with a lid. Place your delicious soup in the refrigerator for up 3-4 days. If you don't think you'll be eating the soup within this time frame, it can safely be stored in your freezer for up to 6 months! Storing this Mediterranean red lentil soup properly will help keep it tasting delicious for days or even months after cooking!

Nutrition