Mediterranean Lentil Soup
Especially when cold weather makes us feel a little achy, there’s nothing like a pot of warm, earthy, anti-inflammatory, fiber-rich Mediterranean Lentil Soup. A one-pot soup that’s pretty fast, easy, and inexpensive, this is a favorite we enjoy year round.
After experimenting with numerous recipes with various quantities of spices, I figured out my Mediterranean Seasoning Blend combines the variety of spices I have seen used in other similar dishes and tasted and some of the best Mediterranean and Middle-Eastern restaurants in the Pacific Northwest. If you’re gluten-free, make sure the lentils you choose are gluten-free. Many are processed on machines that also process wheat products.
If you’re looking to add some protein to this meal, we like to add chickpeas, but have also added shredded chicken from a store-bought deli whole roasted chicken. If you want to keep it vegan, stick with veggie bouillon and chickpeas. It’s up to you.
Ingredients
1 batch Mediterranean Seasoning Blend
1/2 an onion, finely chopped
1-2T finely chopped garlic
Salt to taste (NOTE: We like to use veggie or chicken bouillon, or sometimes 2-3t garlic salt. If you are avoiding salt, use a salt-free veggie stock or dehydrated veggie soup mix)
1 1/2 c dry lentils
5-6c water
Directions
Combine all ingredients in a good-sized pot, bring to boil, cover and reduce heat to low/medium low and simmer for approximately 35-45 minutes, until lentils are fully cooked, stirring occasionally. Serve alone, or over rice, or with pita, gluten free flat bread, or even tortilla chips. Yes, you can reheat leftovers, it even freezes beautifully in a freezer-safe, air tight container.