Creamy Mediterranean Red Lentil Soup Ready in 30 MINS!!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is fresher, while water is the most economical.

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are higher in fiber, while brown lentils are often cheaper.

fresh parsley

🥗Healthier: coriander

💰Cheaper: dried parsley

Coriander adds a unique flavor, while dried parsley is cost-effective.

Finely chop an onion and add it to the soup pot.

Dice two whole peeled carrots and add them to the pot.

Add 1/4 cup of olive oil and a pinch of salt to the pot.

Cook the onions and carrots until soft and tender, about 10 minutes.

Rinse 2 cups of red lentils under cold running water and let them sit in cool water.

Once the onions and carrots are soft, drain the lentils and add them to the pot.

Season the lentils with a little salt and pepper, and add 1/2 teaspoon of crushed red pepper flakes for heat.

Add 1 cup of crushed tomatoes to the pot.

Pour in 6-7 cups of water (or vegetable broth if preferred).

Bring the mixture to a boil, then reduce the heat to medium and cook for about 20 minutes until the lentils are tender and the soup is thick.

Blend the soup using an immersion blender or in batches in a regular blender until smooth.

Return the blended soup to the pot and mix well. Taste and adjust seasoning if necessary, adding more salt or pepper as needed.

Add 1/2 teaspoon of dried thyme and 1 heaping teaspoon of dried oregano to the pot.

Return the pot to medium-low heat to warm through and marry the flavors.

Serve the soup in a bowl, optionally topping with crumbled feta cheese, a drizzle of olive oil, lemon wedges, olives, or toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary