Start the New Year with lentils! In many cultures, eating lentils on New Year’s Eve, or New Year’s Day, is said to bring good luck and prosperity into the new year. This lentil soup is hearty, fiber-rich, and full of delicious Mediterranean flavor.
Prep Time: 10 mins • Cook Time: 40 mins • Total Time: 50 mins • Makes: 4 servings
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 2 carrots chopped
- 1 onion chopped
- 1 rib celery chopped
- 3 cloves garlic grated
- 2 large potatoes, cut into bite-size pieces
- 1 teaspoon paprika
- 1 cup dried lentils green or brown, rinsed
- 6 cups vegetable broth or chicken broth
- 2 (15-ounce) cans crushed tomatoes
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoons salt, or more, to taste
- 1/4 teaspoon black pepper, or more, to taste
- 1/2 pound fresh baby spinach
- Fresh lemon juice
DIRECTIONS
- Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add the chopped carrots, onion, and celery. Cook for about 4 minutes or until the onion is soft and translucent. Stir often. Add the cut potatoes and stir. Add the grated garlic and paprika, then cook for 1 more minute until fragrant.
- Rinse the dried lentils under cold water and check for any small stones. Add them to the pot with the vegetable broth, crushed tomatoes, oregano, red pepper flakes, salt, and black pepper.
- Bring to a boil, then reduce the heat and simmer gently for about 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
- Remove about 2 cups of the soup, blend in a food processor until smooth and then stir the mixture back into the soup for a creamy texture (skip this step if you prefer a chunkier soup).
- Stir in the spinach and cook for 3 minutes, or until wilted.
- Add more broth or water if the soup is too thick for your liking. Taste and adjust the seasoning, then serve with a squeeze of lemon juice, a dollop of sour cream (if desired), and some crusty bread.
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