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Vegan Mediterranean Lentil Vegetable Soup

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A nourishing vegan soup bursting with flavors from lentils and fresh vegetables, perfect for chilly evenings.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 cups kale or spinach, chopped
  • Fresh lemon juice, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until translucent.
  2. Add the minced garlic, carrots, and celery to the pot. Stir and cook for another 5 minutes, until the vegetables begin to soften.
  3. Stir in the diced red bell pepper and zucchini, cooking for an additional 3-4 minutes, until they’re slightly tender.
  4. Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, dried oregano, dried thyme, smoked paprika, salt, and pepper. Increase the heat and bring the mixture to a boil.
  5. Once boiling, reduce heat to low, cover the pot, and let the soup simmer for about 25-30 minutes, or until the lentils are tender.
  6. During the last 5 minutes of cooking, stir in the chopped kale or spinach until just wilted.
  7. Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as desired.
  8. Serve hot, garnished with fresh parsley, and enjoy your hearty Mediterranean experience!

Notes

For thicker soup, mash a portion of the lentils. This soup is gluten-free and can be made in a slow cooker as well.

Nutrition

Find it online: https://recypez.com/vegan-lentil-soup-mediterranean-vegetables/

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