Red Meat Allergy Friendly Mediterranean Tomato-Olive Lentil Soup
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Learn more →Ingredients
6 servings
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium red bell pepper, diced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 ½ cups red lentils, rinsed
- 6 cups low-sodium vegetable broth
- ½ cup kalamata olives, pitted and halved
- 2 cups baby spinach, loosely packed
- 2 tbsp fresh lemon juice
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
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.
- 2
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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