Mediterranean Lentil Soup with Vegetables
A one-pot Mediterranean lentil soup with potatoes, carrots and spinach, built from pantry lentils and canned tomatoes and finished with a splash of balsamic.
Ingredients
- 2 tablespoons extra virgin olive oil plus more for serving
- 1 large onion chopped
- 1 rib celery chopped
- 3 medium carrots chopped
- 3 cloves garlic pressed or minced
- 1 teaspoon dried oregano
- 1 cup dried brown or green lentils (200 g), rinsed, or 3 cups cooked lentils
- 2 medium potatoes diced, skin on is fine
- 6 cups vegetable broth 3 cups if using cooked or canned lentils
- 1 can (15 oz) crushed tomatoes
- 7 oz fresh spinach about 7 cups
- 1 1/2 tablespoons balsamic vinegar or lemon juice
- 1 teaspoon salt or to taste
- black pepper to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the onion, celery, carrots, garlic and oregano. Cook, stirring often, for about 5 minutes, until soft and fragrant but not browned. Add a splash of water if the pot looks dry.
- Stir in the rinsed lentils, diced potatoes, broth and crushed tomatoes. Season with the salt and black pepper.
- Bring to a boil, then lower the heat to a steady simmer.
- Simmer for about 30 minutes (up to 45 for older lentils), stirring now and then, until the lentils are tender. Add broth or water if the soup gets too thick.
- Stir in the spinach and balsamic vinegar and cook about 2 minutes, just until the greens wilt.
- Taste and adjust the salt. Serve with a drizzle of olive oil and crusty bread.
Notes
Short on time: use 3 cups cooked lentils or 2 drained cans, cut the broth to 3 cups, and halve the simmering time. Leftovers keep 3 to 4 days in the fridge; add a little broth or water when reheating, as the lentils and potatoes absorb liquid.
Nutrition
Serving: 1servingCalories: 409kcalCarbohydrates: 68gProtein: 19gFat: 8gSodium: 823mgFiber: 23gSugar: 11g
Tried this recipe?Let us know how it was!