Little Home Energy

This simple Mediterranean lentil soup is a nourishing, one-pot meal made with pantry staples and protein-rich bone broth. It’s hearty without being heavy, naturally budget-friendly, and easy enough for busy weeknights.

Using bone broth instead of regular stock adds extra protein and depth of flavor, making this soup both comforting and functional.

Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4–6

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 1 medium onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 4 cups bone broth (chicken or beef)
• 2 cups water
• 1 (14–15 oz) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste

Optional toppings: lemon wedges, fresh parsley, extra olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and carrots and cook for 5–7 minutes until soft. Stir in garlic and cook for 30 seconds.
2. Add lentils, bone broth, water, crushed tomatoes, oregano, bay leaf, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer uncovered for 30–35 minutes, or until lentils are tender.
4. Remove bay leaf. Adjust seasoning and serve warm.

Tips & Variations

• For a thicker soup, simmer an additional 5–10 minutes or lightly mash some lentils.
• Add shredded chicken or white beans for extra protein.
• Freezer-friendly for up to 3 months.
• Slow cooker: cook on low 6–7 hours or high 3–4 hours.
• Season generously: garlic powder, onion powder, paprika, a dash of turmeric would add some amazing flavor to this dish