Mediterranean Red Lentil Soup

A creamy red lentil soup full of Mediterranean flavor in less than 30 minutes!

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Save this Mediterranean red lentil soup under “weeknight favorites” because it’s going to be a hit. I love it when I can make my family something not only delicious but nutritious as well. Lentils, in general, are packed with protein, fiber, iron, zinc, and potassium. They make an excellent meat substitute for vegans. Red lentils are so mild and creamy that they create a rich, creamy, and comforting soup. Pair it with the fact that the soup is easy to make and ready in less than 30 minutes, and you have a definite weeknight favorite!

Why you’ll make this often

Nutty red lentils

Sweet carrots

Spicy red pepper

Silky olive oil

Salty feta

A rich, creamy, delicious, quick, and easy red lentil soup with Mediterranean flavors!

Everything you need

• Olive oil
• Onion –finely chopped
• Garlic cloves –grated
• Carrot –peeled and diced
• Red lentils
• Salt
• Freshly cracked black pepper
• Crushed red pepper flakes
• Vegetable –chicken broth
• Crushed tomatoes
• Dried thyme
• Dried crushed oregano

For Serving:

• Lemon wedges
• Feta -crumbled from a block to avoid overly salty pre-crumbles
• Olives -kalamata or your favorite
• Fresh parsley
• Olive oil –try the best we’ve ever tasted, made from my family’s olive trees!

How to make Mediterranean Red Lentil Soup

1. Add the onion, carrots, and olive oil to a pot along with the olive oil and a pinch of salt.
2. Cook until soft and golden –about 10 minutes.
3. Add the garlic and warm through until fragrant.
4. Rinse the lentils and soak them in cool water while the onions cook.
5. Drain and add to the pot with the tomatoes, salt, pepper, crushed red pepper flakes, and broth.
6. Bring to a boil and reduce the heat to low.
7. Simmer for about 20 minutes or until the lentils are soft.
8. Blend the soup to the desired consistency using either a regular or emersion blender.
9. Taste and adjust the seasoning if needed.
10. Then, stir in the thyme and oregano and warm through.

Serving

I like to ladle the soup in a bowl, drizzle it with high-quality olive oil, and top it with crumbled feta. Lemons and olives pair really well with this soup too. So, I serve them on the side with hearty, crusty bread. You’ll want to sop up every drop of soup in your bowl. Let me know what you top your soup with and how often you make it. Kali Orexi!

More Easy Soup Recipes:

• Lemony Chicken and Potato Soup
• Instant Pot White Bean Soup
• Chicken Noodle Soup
• Spinach & White Bean Soup

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Mediterranean Red Lentil Soup

Yield: Serves 6

A creamy red lentil soup that is full of Mediterranean flavor. Comforting, nutritious, and ready in 30 minutes!

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Ingredients

• 1/4 cup olive oil
• 1 onion, finely chopped
• 4 garlic cloves, grated
• 2 carrots, peeled and diced
• 14 oz (397g) red lentils
• salt, to taste
• freshly cracked black pepper to taste
• 1/2 teaspoon crushed red pepper flakes or to taste
• 7 cups vegetable or chicken broth
• 1 cup crushed tomatoes
• 1/2 teaspoon dried thyme
• 1 teaspoon dried crushed oregano

For Serving:

• lemon wedges
• feta
• olives
• fresh parsley
• olive oil

Instructions

Add the onion, carrots, and olive oil to a pot along with the olive oil and a pinch of salt. Cook until soft and golden. About 10 minutes.

Add the garlic and warm through until fragrant.

Rinse the lentils and soak in cool water while the onions are cooking. Drain and add to the pot along with the tomatoes, salt, pepper, crushed red pepper flakes, and broth.

Bring to a boil and reduce the heat to low. Simmer for about 20 minutes or until the lentils are soft.

Blend the soup to the desired consistency using either a regular blender or with an emersion blender.

Taste and adjust the seasoning if needed.

Add the thyme and oregano and warm through.

Serve topped with olive oil and crumbled feta. Olives and lemon wedgest pair well with this soup. Kali Orexi!

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