Mediterranean Lentil Soup

Delicious and hearty Mediterranean soup. Very filling, perfect for cold winter evenings. Make it as chunky as possible and enjoy with a big piece of country bread. I like this soup to be medium spicy, but add as much spices as you want.

  • 1 cup green lentils
  • 1/3 cup rice
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp ground coriander seed
  • 2 tsp salt
  • 1/2 tsp ground black pepper 
  • 1 tsp red chilli flakes
  • 4 tbs olive oil
  • water
  • 1 cup chopped parsley
  • zest of a lemon or lemon juice

Rinse lentils and rice and set aside 

In a medium size saucepan, heat the olive oil over medium heat. Add onions and cook until translucent (about 5min.). 

Next add the chopped carrots and cook for another 3 minutes.  

Then add the lentils, rice, turmeric, cumin, coriander and about 3-4 cups of water, and cook on low heat for 30 minutes, until the grains are cooked but not too mushy. 

Season with salt, pepper and red chilli flakes. Serve with chopped and a good squeeze of lemon juice.


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