What are the common mistakes in making lentil soup?

One common mistake involves cooking lentils too aggressively. Instead, simmer them gently so green or brown lentils become tender without losing all their texture. Also, do not forget to check the liquid as the soup sits. Lentils continue soaking it up, so add more broth or water when needed. Finally, taste for salt and acidity before serving.

What is in Moroccan lentil soup?

Moroccan lentil soup commonly combines lentils with tomatoes, vegetables, and aromatic spices. Depending on the recipe, cooks may add cumin and other warm seasonings. This Mediterranean Lentil Soup shares some of those earthy tomato and cumin notes. However, its oregano, basil, thyme, kale, and lemon give it its own Mediterranean character.

What is the Arabic lentil soup called?

Arabic lentil soup often goes by the name shorbat adas or shorbet adas, with spelling varying by region and transliteration. It commonly features lentils with warm spices. However, ingredients and texture can differ considerably between households and regions.

What's in Mediterranean lentil soup?

Mediterranean Lentil Soup combines green or brown lentils, onion, carrots, celery, garlic, tomato paste, fire roasted tomatoes, vegetable broth, kale, and olive oil. Then cumin, oregano, basil, and thyme build savory flavor. Finally, fresh lemon juice adds a clean, bright finish.

Mediterranean Lentil Soup Recipe : Easy, Happy Comfort

Name: Mediterranean Lentil Soup Recipe : Easy, Happy Comfort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, finely diced; 2 celery ribs, finely diced; 2 tablespoons tomato paste; 3–4 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; Kosher salt and freshly ground black pepper, to taste; 1 (28-ounce) can fire-roasted diced tomatoes; 6 cups low-sodium vegetable broth; 1 cup green or brown lentils; 3 kale leaves, stems removed and leaves sliced; Juice of 1 lemon, about 3 tablespoons

Description

This Mediterranean Lentil Soup is hearty, savory, and packed with plant based protein. Green or brown lentils simmer with vegetables, fire roasted tomatoes, cumin, Mediterranean herbs, kale, and fresh lemon for a bright, comforting soup with plenty of texture.

Ingredients

Scale

1/4 cup extra-virgin olive oil

1 medium yellow onion, finely diced

2 medium carrots, finely diced

2 celery ribs, finely diced

2 tablespoons tomato paste

3–4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

Kosher salt and freshly ground black pepper, to taste

1 (28-ounce) can fire-roasted diced tomatoes

6 cups low-sodium vegetable broth

1 cup green or brown lentils

3 kale leaves, stems removed and leaves sliced

Juice of 1 lemon, about 3 tablespoons

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 4–5 minutes, until softened and the onion is translucent.

2. Stir in the tomato paste, garlic, cumin, oregano, basil, thyme, salt, and pepper. Cook for 1–2 minutes to toast the seasonings.

3. Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil, lower the heat, partially cover, and simmer for 25–30 minutes.

4. For a creamier consistency, briefly blend portions of the soup with an immersion blender while leaving some texture. Alternatively, blend 2–3 cups separately and return them to the pot.

5. Stir in the kale and lemon juice. Simmer another 1–2 minutes, until the kale softens. Adjust lemon juice, salt, and pepper to taste before serving.

Notes

Green or brown lentils are recommended because they soften while retaining their shape. Red lentils break down more readily, while French lentils generally require longer cooking.

Regular diced tomatoes can replace fire-roasted tomatoes, though fire-roasted tomatoes provide a slightly smoky flavor.

Three teaspoons of Italian seasoning can replace the oregano, basil, and thyme.

Instead of 6 cups vegetable broth, use 4 cups broth plus 2 cups water.

The lentils continue absorbing liquid as the soup rests, so add broth or water if it becomes too thick.

Baby spinach can substitute for kale.

Optional additions include mushrooms, potatoes, sweet potatoes, or zucchini.

For a non-vegetarian variation, add shredded chicken, ground turkey, or sausage.

For slow-cooker preparation, combine everything except the kale and lemon juice. Cook on high for 5–6 hours or low for 7–8 hours. Blend 2–3 cups until partly smooth, return to the slow cooker, then mix in the kale and lemon juice.

Refrigerate in an airtight container for up to 5 days.

Freeze in a freezer-safe container for up to 3 months.

Reheat individual portions in the microwave or larger quantities on the stovetop.

Optional toppings include fresh herbs, crispy shallots, coconut cream, grated Parmesan, or bacon bits for a non-vegetarian version.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: Approximately 2 cups
Calories: 420
Sugar: 12 g
Sodium: 421 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Carbohydrates: 56 g
Fiber: 22 g
Protein: 18 g