Mediterranean lentil soup
You only need a few ingredients to make vegan Mediterranean lentil soup. This healthy soup with celery, lentils, carrots, and chili flakes is also quick and very easy to make.
Servings: 6 portions
Calories: 303kcal
Ingredients
- 3 large carrots diced
- 3 stalks of celery diced
- 4 cloves garlic crushed
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 cups red lentils
- 2 tablespoons oil
- Salt to taste
- Pepper to taste
- 8 cups vegetable stock
- 2 onions diced
- 1 teaspoon dried chili flakes
Instructions
- Heat the oil in a large pan and saute the vegetables for about 10 minutes until softened.
- Add the spices and saute for 1-2 minutes.
- Add the stock and bay leaves and bring to a boil.
- Let the soup simmer for about 20 minutes to soften the vegetables
- Add the lentils and let the soup simmer on a low heat for another 15 minutes until the lentils are soft.
- Remove the bay leaves and serve hot.
Notes
This soup will keep in the freezer for about 3 months.
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 48g | Protein: 16g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1288mg | Potassium: 758mg | Fiber: 20g | Sugar: 7g | Vitamin A: 5899IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 5mg