Rustic Mediterranean Lentil Soup
A thick Mediterranean lentil soup inspired by Greek fakes, made with pantry staples and tomato paste. Serve with a drizzle of olive oil and red wine vinegar for a bright finish.
Servings: 6
Calories: 317kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 red onion (or any color) chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 pound dry green or brown lentils well rinsed and drained
- 4 cups vegetable broth
- 2 cups water
- 2 Tablespoons tomato paste
- 1 bay leaf
- salt and pepper to taste
- additional extra virgin olive oil for serving (optional)
- red wine vinegar for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and saute until soft and slightly translucent.1 Tablespoon extra virgin olive oil, 1 red onion
- Add the carrot, celery, and garlic, and saute for a couple of more minutes.1 carrot, 1 stalk celery, 3 cloves garlic
- Stir in the lentils, vegetable broth*, water, tomato paste, and bay leaf. Bring to a simmer, then reduce the heat to low.1 pound dry green or brown lentils, 4 cups vegetable broth, 2 cups water, 2 Tablespoons tomato paste, 1 bay leaf
- Simmer until the lentils are soft, stirring occasionally, at least 20 minutes, or up to 30 to 40 minutes, depending on your texture preference. Remove the bay leaf, taste the soup, and add salt and pepper, as needed.salt and pepper
- To serve, top each bowl with a drizzle of olive oil and red wine vinegar, if desired.additional extra virgin olive oil, red wine vinegar
Notes
Nutrition Facts are an estimation and do not include the optional olive oil and red wine vinegar for drizzling on top.
*For a thinner soup, add an additional 1 to 2 cups of liquid, either water or broth.
Instant Pot cooking instructions: Use the Saute function to saute the onion, garlic, carrot and celery. Then add the lentils, broth, water, tomato paste, and bay leaf and lock the lid. Pressure Cook on high for 7 minutes. Allow the pressure to release naturally, then season to taste with salt and pepper.
Leftover soup can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months.
Nutrition
Calories: 317kcal | Carbohydrates: 52g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 859mg | Fiber: 25g | Sugar: 4g | Vitamin A: 1839IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 6mg
