mediterranean soup recipe
- The Best mediterranean soup recipe
- Creamy Mediterranean Lentil Soup with Herbed Crust
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Mediterranean Lentil Soup with Herbed Crust Works
- ❓ Frequently Asked Questions About Creamy Mediterranean Lentil Soup with Herbed Crust
The Best mediterranean soup recipe
I love how it’s packed with fresh ingredients—tomatoes, herbs, and a touch of lemon brighten the dish without overpowering it. It’s a great way to use up whatever veggies are on hand, whether it’s zucchini from the garden or canned tomatoes from the pantry. Plus, it’s full of vitamins and fiber, making it a healthier alternative to heavier soups. My kids don’t even realize they’re eating well because it tastes so good. And honestly, it’s the kind of soup that never gets boring—you can tweak the spices or swap in different herbs depending on what you have. It’s the kind of recipe that’s easy to love, whether you’re making it for a weeknight or a special occasion.
Creamy Mediterranean Lentil Soup with Herbed Crust
A comforting soup blending tender lentils, bright tomatoes, and aromatic herbs, topped with a crispy, herby crust. Perfect for chilly evenings.
🥘Ingredients
- 1 cup dried brown lentils, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 bay leaf
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp dried mint
- 1 tsp dried dill
- 2 tbsp olive oil
👨🍳Directions
-
1
In a large pot, combine rinsed lentils, onion, garlic, crushed tomatoes, vegetable broth, cumin, oregano, paprika, and bay leaf. Bring to a boil. -
2
Reduce heat to low, cover, and simmer for 30–35 minutes until lentils are tender and liquid reduces slightly. -
3
Remove bay leaf. Preheat oven to 375°F. In a bowl, whisk together flour, salt, mint, dill, and olive oil until a dough forms. -
4
Press the dough into the bottom of a 9-inch pie dish or oven-safe skillet. Bake for 10 minutes. -
5
Pour the lentil soup over the crust. Return to the oven and bake for 15–20 minutes until the crust is golden and crisp.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Mediterranean Lentil Soup with Herbed Crust Works
❓ Frequently Asked Questions About Creamy Mediterranean Lentil Soup with Herbed Crust
1. What is the best way to prepare the soup’s base for extra depth of flavor?
Use a small amount of olive oil to sauté onions, garlic, and tomatoes until softened before adding broth. A splash of red wine or a pinch of smoked paprika in the base can also enhance richness without overpowering the dish.
2. Can I use canned tomatoes instead of fresh?
Yes, but drain and rinse them well to remove excess salt. Simmer them with the other ingredients to let their natural sweetness meld into the broth.
3. How do I know when the lentils are tender enough?
Lentils should be soft but not mushy—about 15–20 minutes of simmering is ideal. They’ll release their starchy goodness into the soup, thickening it slightly.
4. What if I don’t have fresh herbs like parsley or dill?
Substitute dried herbs (like dried parsley or dill) at half the amount, or use a mix of cilantro and basil for a similar freshness. The key is to keep them bright and aromatic.
5. Can I make this soup ahead of time?
Absolutely. It tastes even better the next day as flavors deepen. Store in an airtight container and reheat gently, adding a splash of water if needed to restore thickness.
