Mediterranean Lentil Soup
Mediterranean Lentil Soup is the perfect winter warming soup that is easy to make and packed full of nutritious ingredients.
This vegan lentil soup was a winter staple in my family home growing up. I loved it then, and I still love it today.
The best thing about this soup is that it does not require too much adapting as it is already quite healthy. It is loaded with lentils, carrots, celery and tomato.
The traditional version that I grew up with included pasta, which in this version I have replaced it with quinoa. I really like quinoa in soups as a rice or pasta replacement as it holds its texture very well and does not become soggy like rice or pasta can.
Other traditional family recipes that I love to make are this Middle Eastern lentil soup and this slow cooker osso buco.
WHY YOU WILL LOVE THIS RECIPE
Allergy Friendly – this recipe is perfect for anyone with many allergies and intolerances.
Easy to Make – this vegetable soup is super easy to make.
Freezer friendly – you can freeze this soup for 2-3 months.
RECIPE INGREDIENTS
- Onion
- Garlic
- Carrot
- Celery
- Diced tinned tomatoes (organic preferably)
- Chicken stock (natural, organic or home made)
- Tinned lentils (or 1 cup dry lentils)
- Quinoa
HOW TO MAKE
This soup is really easy to make and I have included methods for both tinned lentils and dry lentils.
To make this recipe you add your prepped ingredients to a big pot and bring to the boil, then reduce to a simmer and cook for approximately for one hour. The only real main difference between the two methods is when you add the lentils.
RECIPE FAQS
Yes you can! This soup will keep in the freezer for 2-3 months. I like to freeze into the desired portion sizes and then when needed, take out of the freezer and thaw out before heating to eat.
Looking for more warming winter recipes? Try these:
I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Mediterranean Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion small, diced
- 2 garlic cloves minced
- 1 carrot medium. sliced thinly
- 1 celery stalk sliced
- 400 grams can diced tomatoes organic preferably
- 1 litre chicken stock natural, organic or home made
- 1 cup brown lentils or 400 grams can brown lentils
- 1/2 cup quinoa rinsed
- Pepper and sea salt to taste
Instructions
- If using tinned lentils, Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 to 5 minutes or until onion is translucent. Add tomatoes, stock, carrot, celery, salt and pepper and bring to the boil. Reduce to a simmer and cook covered for 1 hour. In the last 20 minutes, add the lentils and quinoa.
- If using dry lentils, Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 to 5 minutes or until onion is translucent. Add tomatoes, stock, carrot, celery, lentil, salt and pepper and bring to the boil. Reduce to a simmer and cook covered for 1 hour. In the last 20 minutes, add quinoa.
Notes
- 1 cup if using dry lentils or 1 14 oz/400 gram tinned lentils
- This soup will keep in the freezer for 2-3 months. I like to freeze into the desired portion sizes and then when needed, take out of the freezer and thaw out before heating to eat.