{"id":11206,"date":"2026-08-24T21:48:57","date_gmt":"2026-08-24T21:48:57","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11206"},"modified":"2026-08-24T21:50:01","modified_gmt":"2026-08-24T21:50:01","slug":"mediterranean-lentil-and-potato-soup-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mediterranean-lentil-and-potato-soup-video\/","title":{"rendered":"Mediterranean Lentil and Potato Soup [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Mediterranean Lentil and Potato Soup [Video]<\/span><\/h2>\n
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This\u00a0Mediterranean Lentil Soup<\/strong>\u00a0is a hearty, protein-rich, and fiber-packed meal that\u2019s easy to make in one pot, perfect for nourishing weeknight dinners.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6 people<\/span><\/span><\/div>\n\n
Author: <\/span>Nico Pallotta – The Plant Based School<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> Tbsp<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> large<\/span> onion <\/span> chopped<\/span><\/li>
  • 1<\/span> rib<\/span> celery <\/span> chopped<\/span><\/li>
  • 3<\/span> medium<\/span> carrots <\/span> chopped<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic <\/span> pressed or minced<\/span><\/li>
  • 1<\/span> tsp<\/span> dried oregano<\/span><\/li>
  • 1<\/span> cup<\/span> dried lentils or 3 cups cooked lentils \/ 2 cans lentils<\/span> drain and rinse<\/span><\/li>
  • 2<\/span> medium<\/span> potatoes <\/span> diced \u2013 skin on is fine<\/span><\/li>
  • 6<\/span> cups<\/span> vegetable broth <\/span> you'll only need 3 cups if using canned or pre-cooked lentils<\/span><\/li>
  • 1<\/span> (15 oz \/ 400 g) can<\/span> crushed tomatoes <\/span><\/li>
  • 7<\/span> oz<\/span> spinach <\/span> about 7 cups<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> balsamic vinegar or lemon juice<\/span><\/li>
  • 1<\/span> tsp<\/span> salt + black pepper<\/span> to taste <\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Build the Flavor Base:<\/strong>\u00a0Heat the\u00a02 tablespoons\u00a0extra virgin olive oil<\/strong>\u00a0in a large pot. Add\u00a01 large\u00a0onion<\/strong>,\u00a01 rib\u00a0celery<\/strong>,\u00a03 medium\u00a0carrots<\/strong>,\u00a03 cloves\u00a0garlic<\/strong>\u00a0(all chopped), and\u00a01 teaspoon\u00a0dried oregano<\/strong>.<\/span>
      <\/div>Cook for about 5 minutes, stirring often, until the vegetables soften but don\u2019t brown.<\/span><\/div><\/li>
    • Simmer the Soup:<\/strong>\u00a0Add\u00a01 cup\u00a0dried lentils<\/strong>\u00a0(rinsed), 2 medium potatoes<\/strong> (diced),\u00a06 cups\u00a0vegetable broth<\/strong>, and\u00a01 can\u00a0crushed tomatoes<\/strong>.<\/span>
      <\/div>Season with\u00a01 teaspoon\u00a0salt<\/strong>\u00a0and black pepper. Bring to a boil, then lower the heat and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the soup is thick.<\/span>
      <\/div>Tip<\/strong><\/em>: If using canned lentils, cut the broth and cooking time in half.<\/em><\/span><\/div><\/li>
    • Add the Greens:<\/strong>\u00a0Stir in\u00a07 oz\u00a0spinach<\/strong>\u00a0and\u00a01\u00bd tablespoons\u00a0balsamic vinegar<\/strong>\u00a0a few minutes before the soup is done. Cook until the greens wilt. Taste and adjust seasoning.<\/span><\/div><\/li>
    • Serve:<\/strong>\u00a0Serve hot with crusty bread, a drizzle of olive oil or chili oil, and optional toppings like parmesan, scallions, or Greek yogurt.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>

      <\/span>Substitutions<\/strong><\/span><\/h4>\n
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      • Olive oil \u2192<\/strong>\u00a0Avocado oil, or a splash of water if you prefer an oil-free lentil soup recipe.<\/li>\n
      • Onion \u2192<\/strong>\u00a0Yellow or white onion is best, but shallots or leeks work well too.<\/li>\n
      • Celery \u2192<\/strong>\u00a0Classic in Italian soups, but fennel stalks add a sweeter, aromatic note.<\/li>\n
      • Carrots \u2192<\/strong>\u00a0Use parsnips or butternut squash for a different flavor twist.<\/li>\n
      • Garlic \u2192<\/strong>\u00a0Fresh cloves are best, but garlic powder works in a pinch.<\/li>\n
      • Dried oregano \u2192<\/strong>\u00a0Try dried thyme or rosemary if that\u2019s what you have on hand.<\/li>\n
      • Dried lentils \u2192<\/strong>\u00a0Brown, green, French, or black all work. Or swap with 3 cups cooked lentils (or 2 cans) and reduce broth and simmering time by half for a quicker easy lentil soup recipe.<\/li>\n
      • Potatoes \u2192<\/strong>\u00a0Yukon gold or russet are classic. Sweet potatoes make it sweeter and more colorful.<\/li>\n
      • Vegetable broth \u2192<\/strong>\u00a0We usually use bouillon powder dissolved in water \u2014 lighter groceries, one tub lasts weeks. Chicken broth also works.<\/li>\n
      • Crushed tomatoes \u2192<\/strong>\u00a0Fire-roasted for smokiness, or substitute with tomato puree or diced tomatoes.<\/li>\n
      • Spinach \u2192<\/strong>\u00a0Fresh is best. Swap with kale, Swiss chard, or frozen spinach (note: kale needs extra cooking time).<\/li>\n
      • Balsamic vinegar \u2192<\/strong>\u00a0Red wine vinegar or lemon juice for brightness. A splash of acidity is essential to make the other flavors pop.<\/li>\n<\/ul>\n

        <\/span>Tips<\/strong><\/span><\/h4>\n
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        • Build flavor slowly:<\/strong>\u00a0Sweat onion, carrot, and celery in olive oil until soft, not browned. Add a splash of water if the pan gets dry.<\/li>\n
        • Canned lentils work too:<\/strong>\u00a0Just halve the broth and cooking time for the same rich result.<\/li>\n
        • Add greens at the end:<\/strong>\u00a0Spinach wilts in minutes, keeping your soup bright and fresh.<\/li>\n
        • Balance flavors:<\/strong>\u00a0A splash of balsamic or lemon juice at the end lifts the earthy lentils.<\/li>\n
        • Rest before serving:<\/strong>\u00a0Let the soup sit covered for 10 minutes so the flavors meld and the broth thickens.<\/li>\n<\/ul>\n

          <\/span>Storage<\/strong><\/span><\/h4>\nStore Mediterranean lentil soup in the fridge for 4 days or freeze up to 3 months in airtight containers.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n
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