July 2, 2026
URL: https://www.birdseye.com/recipes/lunch/mediterranean-vegetable-soup-10731
- Prep time 10 minutes
- Total time 30 minutes
- Servings 4
Ingredients
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1 tablespoon olive oil
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2 cloves garlic, chopped
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1 teaspoon kosher salt
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cumin
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground black pepper
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4 cups vegetable broth
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1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
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2/3 cup dry brown or red lentils, sorted, rinsed
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1 bag (10.8 oz each) Birds Eye® Steamfresh Mediterranean Style Blend
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1 tablespoon lemon juice
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chopped fresh parsley, optional
Nutrition Information
222 calories, 37g carbs
Directions
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Step one
Heat olive oil in a large saucepan over medium-low heat. Add garlic, salt, turmeric, cumin, cinnamon, ginger, and black pepper. Cook until fragrant, about 2 minutes, stirring frequently.
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Step two
Pour in vegetable broth, undrained tomatoes, and lentils and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until lentils are tender, about 20 minutes.
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Step three
While lentils cook, microwave vegetables according to package directions. If desired, mash lentils with a potato masher to thicken your soup a little.
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Step four
Stir cooked Mediterranean vegetables into soup and simmer another 5 minutes. Finish your Mediterranean vegetable soup with lemon juice and parsley, if desired, and serve!