Best Mediterranean Lentil Soup Recipes

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Steps:

• Sort lentils and rinse under cold water.
• Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
• Add spinach and lemon juice and cook on HIGH for 20 minutes more.

SLOW COOKER MEDITERRANEAN LENTIL SOUP

Steps:

• Place lentils in a medium saucepan, cover with water, and bring to a boil. Boil for 10 minutes, drain well, and add to the slow cooker.
• Combine olive oil, carrots, red onion, tomato paste, garlic, oregano, bay leaves, salt, and pepper in the slow cooker and cover with about 6 to 7 cups of water. Cook on Low until lentils are soft, 6 to 8 hours.

MEDITERRANEAN TOMATO LENTIL SOUP WITH SPINACH & KALAMATA

Steps:

• Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
• Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
• Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

CROCK POT MEDITERRANEAN CURRIED LENTIL SOUP

Steps:

• Preheat a cast iron pan or heavy frying pan over medium heat. Heat the olive oil.
• Add the onions and garlic and saute for 3-5 minutes until they begin to brown.
• Add the carrots and portobellos and saute for another 3-5 minutes until the mushrooms begin to absorb the oil. Season this step with 1/2 tsp pepper and salt to taste.
• Add the tomato paste and stir just to combine the vegetables.
• In the bottom of your crock pot, add the curry powder, oregano, thyme and remaining pepper. Add the sauteed vegetables and lentils and mix well.
• Pour in the can of diced tomatoes and stock. Stir to combine and add salt to taste.
• Cook in a crock pot on high heat for 6 hours.
• Garnish with cilantro and serve with crusty bread. Enjoy!

MEDITERRANEAN LENTIL SOUP

Steps:

• Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
• Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
• Add the bell pepper and saute for a minute or two longer.
• Add the onion mixture to the lentils. Simmer 15 minutes.
• Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
• Stir in the cilantro; remove dish from heat.
• Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
• Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.

MEDITERRANEAN SUN DRIED TOMATO-LENTIL SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add onions and garlic; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add carrots, lentils and dry seasonings; mix well. Cook 2 min., stirring frequently.
• Stir in crushed tomatoes, then tomato juice; bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally and adding kale for the last 2 min.
• Remove from heat. Stir in lemon juice.

MEDITERRANEAN LENTIL SOUP

Steps:

• 1. Heat the olive oil in a large, heavy pot over medium heat. Add the onion, celery, and carrots and cook, stirring frequently, for 5 minutes. Add the garlic and cook until the onion and garlic are soft but not browned, 1 minute longer. 2. Add the lentils and stock. Increase the heat to high and bring to a boil. Reduce the heat to low and let simmer until the lentils soften, about 20 minutes. 3. Add the bay leaf, oregano, basil, pepper flakes, salt, pepper, tomatoes, and potatoes. Let the soup simmer until the potatoes are tender, about 20 minutes longer. 4. Just before serving, remove and discard the bay leaf. Add the lemon juice and spinach to the soup and let simmer gently (adding the lemon juice and greens just before serving helps the color of the greens stay bright.) If you like a thinner soup, add more stock or some water. Serve the soup hot, garnished with Parmesan cheese, if desired.