Healthy Mediterranean Lentil Soup

• 1 cup dried brown lentils

• 1 large onion, diced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1 zucchini, diced

• 1 red bell pepper, diced

• 4 cups vegetable broth

• 1 can (14.5 oz) diced tomatoes

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon paprika

• 1/4 teaspoon cayenne pepper (optional)

• 1 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 1 bay leaf

• Salt and pepper, to taste

• 2 tablespoons olive oil

• Juice of 1 lemon

• 1/4 cup chopped fresh parsley

1. Rinse the lentils thoroughly under cold water and set aside.


2. In a large pot, heat the olive oil over medium heat.


3. Add the diced onion, carrots, celery, and a pinch of salt to the pot and sauté for about 5 minutes until the vegetables are softened.


4. Stir in the minced garlic, zucchini, and red bell pepper, and cook for another 2 minutes.


5. Sprinkle in the ground cumin, coriander, paprika, cayenne pepper, oregano, and thyme, and cook for 1 minute until the spices are fragrant.


6. Pour in the vegetable broth and add the diced tomatoes with their juice, bay leaf, and the rinsed lentils.


7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until the lentils are tender.


8. Season with salt and pepper to taste, and remove the bay leaf.


9. Use an immersion blender to partially puree the soup if a smoother consistency is desired. Alternatively, you can leave it chunky.


10. Stir in the lemon juice and chopped parsley just before serving.


11. Taste and adjust the seasoning as needed.


12. Serve hot, with a side of crusty bread if desired.