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Mediterranean Red Lentil Soup Recipe

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★★★★★

4.6 from 132 reviews

A hearty and healthy Mediterranean Red Lentil Soup bursting with vibrant vegetables, fragrant herbs, and the rich umami of Parmesan rind. This comforting soup is easy to prepare on the stovetop and perfect for a nourishing lunch or dinner.

Ingredients

Scale

Vegetables & Herbs

  • 1 medium brown/yellow onion – peeled and finely diced
  • 1 large carrot – washed, finely diced
  • 2 ribs celery – finely diced
  • 3 cloves garlic – finely chopped
  • 1 medium zucchini/courgette – finely diced
  • 2 cups baby spinach – firmly packed
  • 2 tbsp flat-leaf parsley – finely chopped

Legumes & Canned Goods

  • 1 cup (180 g) split red lentils – rinsed and drained
  • 400 g (14 oz) tin of crushed tomatoes

Liquids & Oils

  • 3 tbsp (1/4 cup) extra virgin olive oil
  • 5 cups (1.250 litres) vegetable stock
  • extra virgin olive oil – a drizzle (for serving)

Seasonings & Others

  • 1 piece Parmesan rind – about 7 ½ cm/3 inches
  • 1/4 tsp dried red chilli pepper flakes
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • sea salt and freshly ground black pepper – to taste
  • Parmesan cheese – freshly grated (for serving)

Instructions

  1. Sauté the base vegetables: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery. Sauté gently for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  2. Add garlic and combine main ingredients: Stir in the chopped garlic and sauté for one minute until fragrant. Then add the rinsed red lentils, crushed tomatoes, and vegetable stock. Stir well to combine. Add the Parmesan rind, dried red chilli pepper flakes, dried basil, and dried oregano to the pot.
  3. Simmer the soup: Bring the mixture to a boil, then reduce heat and simmer gently for 15 to 20 minutes, stirring regularly to prevent sticking. After this, add the finely diced zucchini and continue to simmer for another 5 minutes. Next, stir in the baby spinach and simmer an additional 2 minutes until wilted and tender.
  4. Season and adjust consistency: Season the soup with sea salt and freshly ground black pepper to taste. If the soup is too thick, add extra vegetable stock or water to reach your desired consistency.
  5. Finish and serve: Just before serving, remove and discard the Parmesan rind. Stir in the chopped parsley. Ladle the soup into bowls, drizzle with a little extra virgin olive oil, and garnish generously with freshly grated Parmesan cheese.

Notes

  • Note 1: Use a good quality extra virgin olive oil to enhance flavor.
  • Note 2: Vegetable stock adds depth; homemade or low-sodium store-bought options work best.
  • Note 3: The Parmesan rind imparts a rich, savory taste but remove before serving as it is not edible.
  • Note 4: Adjust the salt carefully especially if your vegetable stock is salted.

Keywords: Mediterranean red lentil soup, vegetarian soup, healthy lentil soup, vegetable lentil soup, easy stovetop soup, cozy winter soup

Find it online: https://trendytasterecipes.com/mediterranean-red-lentil-soup-recipe/