Mediterranean Lentil Soup with Carrots & Potatoes

A large pot of lentil soup with potatoes and carrots.

Mediterranean Lentil Soup with Carrots & Potatoes

This delicious Mediterranean lentil soup recipe is hearty, healthy, and easy to make. It takes a little time to simmer, but it makes a large pot of delicious soup.

4.78 from 31 votes

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Prep Time: 25

Cook Time: 2

Total Time: 2 25

Servings: servings

Author: Emily Wilson

Ingredients

2 tablespoons olive oil
1 large yellow onion diced
3 cloves garlic minced
15 baby carrots sliced
8 baby potatoes diced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground turmeric
1 teaspoon each salt & pepper
2 cups dried green or brown lentils
8 cups vegetable broth
15 ounces (1 can) diced tomatoes
3 cups baby spinach

Instructions

Heat the olive oil over medium heat in a large pot. Add the onion when the oil is hot and let sauté for 4 minutes. Add the garlic and cook for another 30 seconds.
Add the carrots and potatoes and sauté for an additional 2 minutes. Then add all the spices from cumin to salt and pepper and stir continuously for 30 seconds.
Add the lentils, vegetable broth, and tomatoes to the pot. Stir to combine, cover with a lid, and bring to a low boil. Reduce heat to low and let simmer for 2 hours.
Add the spinach to the pot and stir to combine, gently wilting the leaves. Serve immediately. If you are not immediately serving the soup, only add the spinach when you reheat it, ensuring the spinach will stay bright green.
Add additional salt and pepper to taste.

Notes

Refrigerate - for up to 4 days in an airtight container.

Freeze - for up to 6 months in a freezer-safe container or ziptop bag.

Nutrition