Tantalize your taste buds with a culinary journey to the Mediterranean, where flavors dance in harmony. Discover the vibrant Mediterranean Tomato Lentil Soup with Spinach and Kalamata Olives, a symphony of fresh, tangy, and earthy flavors. Delight in the simplicity of this hearty and wholesome soup, brimming with the goodness of lentils, tomatoes, spinach, and the briny essence of Kalamata olives.
Embark on a culinary adventure as you explore variations of this classic soup. Discover the vibrant Mediterranean Red Lentil Soup, a vibrant and flavorful rendition made with red lentils, tomatoes, and an array of aromatic spices. Experience the rustic charm of the Turkish Red Lentil Soup, a hearty and comforting soup featuring red lentils, vegetables, and a hint of tangy lemon.
Indulge in the richness of the Lentil Soup with Sausage and Kale, where succulent sausage and tender kale elevate this classic soup to new heights of flavor. Delight in the unique twist of the Coconut Red Lentil Curry Soup, a harmonious blend of creamy coconut milk, fragrant spices, and vibrant red lentils.
Prepare to be captivated by the diversity and deliciousness of these Mediterranean-inspired lentil soups, each offering a unique taste experience. Gather your ingredients, ignite your culinary passion, and embark on a journey of flavors that will transport your taste buds to the sun-kissed shores of the Mediterranean.
SLOW-COOKER MEDITERRANEAN LENTIL SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
MEDITERRANEAN LENTIL SOUP WITH SPINACH
Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.
Provided by PalatablePastime
Categories Lentil
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sort lentils and rinse under cold water.
- Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
- Add spinach and lemon juice and cook on HIGH for 20 minutes more.
MEDITERRANEAN TOMATO LENTIL SOUP WITH SPINACH & KALAMATA
Make and share this Mediterranean Tomato Lentil Soup With Spinach & Kalamata recipe from Food.com.
Provided by sofie-a-toast
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
- Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
- Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!
MEDITERRANEAN LENTIL SOUP
This was my first endeavor into lentils and it was fabulous, the flavor is wonderful (even though it doesn't seem to have much looking at the ingredients list). I added rice to mine. I revised this from the what would jesus eat cookbook.
Provided by Layanette
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
- Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
- Add the bell pepper and saute for a minute or two longer.
- Add the onion mixture to the lentils. Simmer 15 minutes.
- Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
- Stir in the cilantro; remove dish from heat.
- Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
- Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.
Nutrition Facts : Calories 136.3, Fat 2.7, SaturatedFat 0.4, Sodium 400.2, Carbohydrate 21.5, Fiber 7.5, Sugar 3.2, Protein 8.2
LENTIL TOMATO SOUP
I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1172 milligrams, Sugar 6 grams
LEMONY LENTIL SOUP (WITH SPINACH)
Make and share this Lemony Lentil Soup (With Spinach) recipe from Food.com.
Provided by redsparklies
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves.
- Bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. Add water if needed during cooking, 1 cup at a time.
- While lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes.
- Add this to finished lentils and add lemon juice.
- Using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner.
- Add chopped spinach to pureed soup.
- Warm if needed, adding extra lemon or olive oil if desired for taste.
- Add small dollop of greek yogurt on each serving if desired.
Nutrition Facts : Calories 275.2, Fat 6.2, SaturatedFat 0.9, Sodium 25.4, Carbohydrate 40.7, Fiber 7.7, Sugar 1, Protein 16.7
EASY SPINACH LENTIL SOUP
This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.
Provided by Maggie R.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
- Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g
CHUNKY MEDITERRANEAN TOMATO SOUP
Use roasted vegetables in this speedy, low calorie soup - we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread
Provided by Sara Buenfeld
Categories Lunch
Time 35m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
- Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.
Nutrition Facts : Calories 212 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium
MEDITERRANEAN LENTIL SOUP WITH SPINACH
Make and share this Mediterranean Lentil Soup With Spinach recipe from Food.com.
Provided by F-16 momma
Categories Lentil
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all (except spinach & lemon juice) in crockpot.
- Cook: Low 8-10 hrs, or High 4-6 hours.
- Add spinach & lemon juice & cook on high 20 min more.
Nutrition Facts : Calories 221.4, Fat 2.2, SaturatedFat 0.5, Sodium 813.6, Carbohydrate 34.7, Fiber 13.4, Sugar 4.7, Protein 16.6
Tips:
- Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Choose ripe, juicy tomatoes with a deep red color.
- Don't skip the sautéing step: Sautéing the vegetables in olive oil before adding them to the soup helps to develop their flavor and create a richer broth.
- Use a variety of lentils: Using a combination of different types of lentils, such as brown, green, and red lentils, adds a variety of textures and flavors to the soup.
- Season to taste: Don't be afraid to adjust the seasonings in the soup to your liking. Add more salt, pepper, or herbs as needed.
- Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as crumbled feta cheese, chopped fresh parsley, or a drizzle of olive oil.
Conclusion:
This Mediterranean tomato lentil soup is a delicious, healthy, and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy soup recipe, give this Mediterranean tomato lentil soup a try. You won't be disappointed!
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