Creamy Mediterranean Lentil Soup with Olive Oil
Equipment
- Large heavy-bottomed pot or Dutch oven ideal for even heat distribution.
- Cutting board and chef’s knife to dice veggies.
- Wooden spoon or heatproof spatula for stirring.
- Measuring cups and spoons to ensure the right ratio.
- Immersion blender (optional) to blend part of the soup for a creamier texture without dairy.
- Ladle for serving.
- Large skillet for sautéing aromatics before transferring.
- Slow cooker (6-qt or larger) to finish simmering gently all day.
Ingredients
Lentils
- 2 cups dried brown lentils rinsed and picked over. Brown lentils soften into that creamy lentil soup texture we all love.
Olive oil
- ¼ cup extra-virgin olive oil use a good-quality one—this is Mediterranean after all!. Reserve 2 tbsp for drizzling at the end.
Aromatics
- 1 large yellow onion finely chopped, 3 large carrots (peeled and diced), 3 celery stalks (diced), 4 garlic cloves (minced).
Herbs & spices
- 1 tbsp dried oregano 1 tsp dried thyme, ½ tsp smoked paprika, 1 bay leaf, pinch of red pepper flakes (optional).
Liquids
- 6 cups vegetable broth low-sodium, 1 cup water (or more as needed), plus a 14.5‑oz can of diced tomatoes (undrained). For a beef and lentil soup twist, you can substitute 1 cup of the broth with beef broth.
Finishing
- Juice of 1 lemon salt & pepper to taste, chopped fresh parsley or cilantro for garnish.
Instructions
Prep the aromatics
- In your pot, heat 2 tbsp of olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened—about 5–7 minutes. Add the garlic, oregano, thyme, smoked paprika, bay leaf, and optional red pepper flakes. Stir and let the garlic bloom for another minute.
Toast the lentils
- Add rinsed lentils to the pot, stirring well to coat them with the fragrant oil and spices—about 2 minutes to bring out nuttiness.
Add tomatoes and broth
- Pour in tomatoes (with juice), vegetable broth, and 1 cup water. Stir, increase heat to a gentle boil, then lower to a simmer. Cover with the lid slightly ajar.
Simmer to creamy perfection
- Simmer for 30–35 minutes until lentils are tender but not falling apart. Stir occasionally, adjusting liquid (add up to 1 more cup water or broth) if the soup gets too thick.
Optional partial pureeing
- For a creamy lentil soup feel, remove about 2 cups of soup, blend until smooth using a blender or immersion blender, and stir back in.
Finish with lemon and olive oil
- Remove the bay leaf. Stir in lemon juice, drizzle remaining olive oil, and season with salt and pepper to taste.
Garnish and serve
- Ladle into bowls, top with fresh parsley or cilantro, perhaps a grind of black pepper and a final swirl of olive oil.