Easy Mediterranean Green Lentil Soup

4.67 from 205 votes

Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don't have to be bland!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 308kcal

Author: Shadi HasanzadeNemati

Ingredients

2 tablespoon olive oil
1 onion chopped
6 garlic cloves minced
2 carrots diced
1 red bell pepper diced
2 yellow potatoes cubed
2 cups green lentils
3 tablespoon tomato paste
1 teaspoon turmeric
½ teaspoon paprika
1 teaspoon cumin
6 cups vegetable stock
1 tsp salt
3 cups baby spinach
1 cup parsley chopped

Instructions

Heat olive oil in a large pot over medium heat. Saute onion until golden brown.
Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.
Add in potatoes and lentils. Stir and cook for two minutes.
Add in tomato paste, turmeric, paprika and cumin.
Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.
Add in salt and baby spinach and cook until they're wilted.
Pour the soup into bowl and top with parsley.
Top with chopped parsley. Serve with lemon juice and toasted bread.

Video

Notes

Bell peppers used in this green lentil soup recipe should be sweet. You can use red, yellow or orange bell pepper.
To add a bit of brightness to the soup, add some lemon juice right before serving.
Don't blend this lentil soup as it will have a not so appetizing color because of cooked spinach.
If you don't like garlic, reduce the amount or leave it out completely.
To make this soup spicy, add ½ to 1 teaspoon cayenne pepper with other spices. If you have seven spice, you can use that instead of the spice mix mentioned in the recipe.
Got leftovers? Store the leftover soup in an airtight container and refrigerate for up to 3 days. To reheat, use a microwave or a saucepan.

Slow cooker instructions:

Place all the ingredients except spinach in a slow cooker. Cook on high for 3 or on low for 5 hours until the lentils are cooked. Add in the spinach and cook until wilted.

Instant pot instructions:

Press the sauté function and sauté the onion and garlic until translucent.
Add carrots, bell pepper, potatoes and lentils to the soup and stir well.
Add in the spices and tomato paste. Pour in the water or vegetable stock.
Lock the lid and press "cancel". Press the "pressure cook" or "manual" function and set the timer for 15 minutes on high.
Once the cooking time is done, release the pressure naturally for 5 minutes and then do a quick release.
Open the lid and add the spinach. Stir until wilted and serve immediately.

Nutrition