This hearty soup builds its flavor the way good Mediterranean cooking always does: a generous pour of extra-virgin olive oil, a slow saute of onion, carrot, and celery, then a warm hit of cumin, smoked paprika, turmeric, and coriander bloomed until fragrant. Fire-roasted crushed tomatoes and red lentils simmer down into a thick, deeply savory base, while briny Kalamata olives and a big handful of baby spinach get stirred in right at the end for color and bite. A finish of fresh lemon juice brightens the whole pot, and a drizzle of olive oil at the table brings it home. Every component here — the olive oil, the vegetables, the legumes, the greens, the olives — reads straight off a Mediterranean plate, which makes this an easy, satisfying choice for that way of eating. It's the kind of one-pot meal you'll want in regular rotation: warming, plant-forward, and packed with texture in every spoonful.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the red bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, cumin, smoked paprika, turmeric, coriander, black pepper, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic and spices don't scorch.
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