Mediterranean lentil soup
I have become somewhat obsessed with making lentil soup lately. My neighbor Bonnie passed along a bulb of fennel and a bunch of green onions from her CSA box, so I developed this soup from them. It’s the perfect soup for using up vegetables in the fridge or from your farmstand or CSA box. I’m calling it Mediterranean-inspired because it uses some ingredients common to Italian cuisine, but it’s definitely my take on food from that region. If you don’t have or don’t wish to buy fennel, the soup is great without it.

You could also add a can of diced, no-salt-added tomatoes when you add the lentils.

This soup is suitable for a wide range of special diets. See my notes below for people following my book The Migraine Relief Plan.

French lentil salad from Instantly Mediterranean

French lentil soup with toasted walnuts and crumbled feta

Super easy and satisfying side dish or one-dish meal.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine French
Servings 8 servings

Ingredients
  

Salad

  • 2 tbsp olive oil (extra virgin)
  • 1 onions small red, finely diced
  • 2 carrots peeled and finely diced
  • 1 stalk celery finely diced
  • 1-1/2 cups lentils preferably French green
  • 3 cups chicken stock (low-sodium) use vegetable stock to make this vegetarian/vegan
  • 1 bay leaves
  • 1 clove garlic smashed and peeled
  • 1 cup walnuts lightly toasted and chopped (can omit or serve on the side for people with nut allergies)
  • 1 lemons juiced
  • 4 ounces feta cheese crumbled (omit for vegan version)
  • 1/4 cup Italian flat-leaf parsley (fresh) minced

Dressing

  • 1 shallots finely minced
  • 1 tsp Dijon mustard
  • 2 tbsp red wine vinegar or sherry vinegar
  • 1/3 cup olive oil (extra virgin)
  • 1 tsp kosher salt use less if watching your sodium
  • 1 tsp black pepper

Instructions
 

  • Pour the olive oil into the inner pot of your electric pressure cooker. Select the Saute function and set the heat level to "Normal." When the oil is shimmering, after about 2 minutes, add the onion, carrots, and celery and saute until softened, about 5 minutes. Using a slotted spoon, remove the vegetables to a large serving bowl and set aside. Press Cancel to turn off the Saute function.
  • Add the lentils, broth, bay leaf, and garlic. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 9 minutes at high pressure.
  • Make the dressing: In a small bown, whisk together the shallot, mustard, and vinegar. While whisking, slowly add the oil in a steady stream and continue whisking until emulsified. Add the salt and pepper to taste.
  • When the cooking program is complete, release the pressure manually and remove the lid. Drain the lentils, discarding the bay leaf, and add them to the bowl with the cooked vegetables. Add the dressing to the lentils while they are still warm and stir to combine.
  • Let the lentils cool to room temperature before adding the walnuts, lemon juice, feta, and parsley. Taste and adjust the seasoning, adding more salt and pepper if necessary. Serve at room temperature.

Notes

Recipe © 2021 by Emily Paster, published by Tiller Press. Used with permission.