Experience the rustic charm of the Mediterranean with this deeply flavorful lentil soup. Earthy lentils mingle with aromatic vegetables and a hint of warm spice, creating a comforting and nourishing dish perfect for a chilly evening. Crusty bread is essential for soaking up every last drop!

Follow The Directions

01

Step

In a large pot, cover the lentils with water and bring to a boil. Boil for 10 minutes, then drain, reserving the cooking liquid. (10 minutes)

02

Step

Heat the olive oil in the same pot over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. (6 minutes)

03

Step

Add the sliced celery and diced carrots. Cook, stirring occasionally, until slightly softened, about 5 minutes. (5 minutes)

04

Step

Return the partially cooked lentils to the pot. Add the cubed potatoes, crushed tomatoes, chopped parsley, red wine vinegar, and ground cinnamon. Season generously with salt and pepper.

05

Step

Pour the reserved lentil cooking liquid over the mixture, adding more water if needed to ensure the vegetables are covered. Bring the soup to a boil, then reduce heat to low, partially cover, and simmer until the lentils and potatoes are tender and the soup has thickened, 35 to 45 minutes. (35-45 minutes)

06

Step

Adjust seasoning to taste before serving. A drizzle of extra virgin olive oil and a sprinkle of fresh parsley make a lovely garnish.

For a richer flavor, use vegetable broth instead of water.
A bay leaf added during simmering enhances the depth of flavor; remember to remove it before serving.
If you prefer a smoother soup, use an immersion blender to partially purée it just before serving.
This soup is even better the next day, as the flavors have more time to meld.