50+ Irresistible Cast Iron Dutch Oven Soup Recipes to Warm Your Soul

When it comes to hearty, flavorful meals, nothing beats a good soup simmered to perfection in a cast iron Dutch oven.

These versatile pots are not just durable; they’re also masters at evenly distributing heat, making them ideal for slow-cooking soups and stews.

Whether you’re craving a comforting classic like chicken noodle soup or an exotic creation bursting with spices, the possibilities are endless.

In this guide, we’ll explore over 50 cast iron Dutch oven soup recipes, catering to every palate and occasion.

From vegetarian delights to meaty indulgences, these recipes will transform your cooking repertoire and make your Dutch oven your most treasured kitchen companion.

Let’s dive into a world of rich broths, tender vegetables, and savory flavors that will have your family and friends asking for seconds (or thirds)!

50+ Irresistible Cast Iron Dutch Oven Soup Recipes to Warm Your Soul

Soups are more than just a meal; they’re a warm embrace in a bowl.

With these 50+ cast iron Dutch oven soup recipes, you’ll never run out of ideas to keep your dinner table exciting and satisfying.

From quick weeknight meals to slow-simmered weekend indulgences, these recipes highlight the incredible versatility and performance of a Dutch oven.

Whether you’re cooking for a crowd or just for yourself, each recipe offers a chance to explore new flavors, revisit beloved classics, and experiment with fresh ingredients.

So, grab your Dutch oven, gather your ingredients, and get ready to create soups that will become staples in your home.

Hearty Beef and Barley Soup

This comforting beef and barley soup is a true one-pot wonder, perfect for chilly evenings. The cast iron Dutch oven enhances the rich flavors, ensuring tender beef and perfectly cooked barley. Packed with vegetables, herbs, and robust broth, this soup is a complete meal that’s as nourishing as it is delicious.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Brown the beef in batches, then set aside.
2. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Return beef to the pot. Stir in beef broth, barley, diced tomatoes, thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally, until beef is tender and barley is cooked.
5. Season with salt and pepper. Discard the bay leaf before serving. Garnish with fresh parsley.

This hearty beef and barley soup is a soul-warming dish perfect for family dinners or meal prep. It pairs beautifully with crusty bread and a light salad. The Dutch oven’s slow, even cooking ensures every ingredient melds together into a harmonious, satisfying meal.

Creamy Chicken and Wild Rice Soup

Indulge in the creamy goodness of this chicken and wild rice soup, a luxurious dish that tastes like a hug in a bowl. The Dutch oven locks in moisture and flavor, creating a creamy base with perfectly tender chicken and nutty wild rice. Ideal for cozy nights or entertaining guests.

Ingredients:

• 2 tbsp butter
• 1 lb boneless, skinless chicken thighs
• 1 onion, chopped
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup wild rice
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Melt butter in a Dutch oven over medium heat. Sear chicken thighs on both sides until golden. Remove and set aside.
2. Sauté onion, carrots, and celery in the same pot until softened. Add garlic and cook for 1 minute.
3. Stir in chicken broth, wild rice, rosemary, thyme, and bay leaf. Return chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until rice is tender.
4. Remove chicken, shred it with two forks, and return it to the pot.
5. In a small bowl, whisk heavy cream and flour until smooth. Stir into the soup and simmer for 10 minutes, stirring, until thickened.
6. Season with salt and pepper. Remove the bay leaf and garnish with fresh parsley before serving.

This creamy chicken and wild rice soup is a restaurant-quality dish made right in your kitchen. The combination of creamy broth, hearty chicken, and chewy wild rice is irresistible. Serve with crackers or a warm baguette for a delightful dinner.

Rustic Vegetable Lentil Soup

This rustic vegetable lentil soup is a wholesome and hearty vegan option, perfect for anyone seeking a nutritious yet flavorful meal. The cast iron Dutch oven deepens the earthy tones of the lentils and vegetables, making it a comforting dish that’s healthy and filling.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 bay leaf
• 2 cups kale or spinach, chopped
• Salt and pepper, to taste
• Fresh lemon juice (optional, for serving)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, and bay leaf. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until lentils are tender.
4. Stir in kale or spinach and cook for 5 minutes, until wilted. Season with salt and pepper.
5. Serve hot, with a splash of lemon juice for added brightness if desired.

This rustic vegetable lentil soup is a versatile and nutrient-dense dish, perfect for weeknight dinners or meal prep. The Dutch oven ensures deep, rich flavors that only improve as the soup sits, making it even better the next day. Pair with whole-grain bread for a satisfying meal.

Savory Sausage and Potato Soup

This savory sausage and potato soup is a hearty and flavorful dish perfect for cold-weather comfort. The combination of smoky sausage, tender potatoes, and creamy broth creates a rich, satisfying meal. Using a cast iron Dutch oven ensures that the flavors develop beautifully as everything simmers together.

Ingredients:

• 1 lb smoked sausage, sliced into rounds
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 2 cups spinach or kale, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the sausage, then remove and set aside.
2. Sauté onion in the same pot until softened, about 3 minutes. Add garlic and cook for 1 minute.
3. Stir in potatoes, chicken broth, smoked paprika, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
4. Return sausage to the pot and stir in heavy cream. Cook for 5 minutes to heat through.
5. Add spinach or kale and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper before serving.

This sausage and potato soup is a cozy, filling dish perfect for weeknights or casual gatherings. Serve it with a slice of crusty bread or a side salad for a complete meal. The leftovers taste even better the next day, making it a great make-ahead option.

Tuscan White Bean and Kale Soup

This Tuscan white bean and kale soup is a light yet hearty option that celebrates simple, wholesome ingredients. Infused with garlic, rosemary, and a touch of tomato, the flavors blend beautifully in the cast iron Dutch oven. This soup is both nutritious and comforting, perfect for any occasion.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tsp dried rosemary
• 1 bay leaf
• 4 cups kale, chopped
• Salt and pepper, to taste
• Fresh Parmesan cheese (optional, for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in vegetable broth, beans, tomatoes, rosemary, and bay leaf. Bring to a boil.
3. Reduce heat, cover, and simmer for 20 minutes.
4. Add kale and simmer for an additional 5 minutes, until wilted. Season with salt and pepper.
5. Remove the bay leaf before serving. Garnish with grated Parmesan if desired.

This Tuscan white bean and kale soup is a classic example of how simple ingredients can create incredible flavor. Serve it with warm, crusty bread for dipping, and enjoy a healthy, satisfying meal that will transport you to the Italian countryside.

Spicy Chickpea and Tomato Soup

This spicy chickpea and tomato soup is a bold and vibrant dish, full of Middle Eastern-inspired flavors. The cast iron Dutch oven allows the spices to bloom and the tomatoes to caramelize slightly, resulting in a rich, fragrant broth that pairs perfectly with the tender chickpeas.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (adjust for heat preference)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup coconut milk
• 1 tsp smoked paprika
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion until softened, about 5 minutes. Add garlic, cumin, coriander, and chili powder, and cook for 1 minute until fragrant.
2. Stir in diced tomatoes and vegetable broth. Bring to a boil.
3. Add chickpeas and simmer for 15 minutes.
4. Stir in coconut milk, smoked paprika, and lemon juice. Simmer for 5 minutes more. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This spicy chickpea and tomato soup is perfect for anyone who loves bold, complex flavors. Serve it with naan or pita bread for a complete meal. The balance of spice, creaminess, and citrus makes this a standout dish that’s sure to impress.

Smoky Black Bean and Sweet Potato Soup

This smoky black bean and sweet potato soup combines hearty black beans, tender sweet potatoes, and a smoky blend of spices. The cast iron Dutch oven locks in the flavors, making this a nourishing, slightly spicy soup perfect for cozy nights or meal prepping for the week.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 4 cups vegetable broth
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 lime, juiced
• Salt and pepper, to taste
• Fresh cilantro and avocado slices, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook for 1 minute.
2. Stir in sweet potatoes, red bell pepper, smoked paprika, cumin, and chili powder. Cook for 2-3 minutes to coat the vegetables in spices.
3. Add vegetable broth, black beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until sweet potatoes are tender.
4. Remove from heat and stir in lime juice. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro and avocado slices.

This smoky black bean and sweet potato soup is a deliciously satisfying vegan option that’s full of flavor and nutrients. It’s easy to prepare and even easier to enjoy, especially with a side of warm tortilla chips or cornbread.

Thai Coconut Curry Soup

This Thai coconut curry soup is a vibrant, aromatic dish bursting with flavor. Featuring tender chicken (or tofu for a vegetarian option), creamy coconut milk, and fragrant curry paste, it’s the perfect meal for those who crave a little spice. The Dutch oven brings out the rich layers of flavor in this fusion soup.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast, thinly sliced (or 1 block firm tofu, cubed)
• 1 onion, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• 4 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups mushrooms, sliced
• 1 tbsp fish sauce (optional)
• 1 tbsp lime juice
• 1 cup rice noodles
• Fresh cilantro, sliced chili, and lime wedges, for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Cook chicken (or tofu) until golden, then remove and set aside.
2. Sauté onion, bell pepper, garlic, and ginger until fragrant, about 3 minutes. Stir in red curry paste and cook for 1 minute.
3. Add broth, coconut milk, and mushrooms. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in fish sauce (if using), lime juice, and rice noodles. Cook until noodles are tender, about 5 minutes. Return chicken (or tofu) to the pot to warm through.
5. Serve hot, garnished with cilantro, chili, and lime wedges.

This Thai coconut curry soup is a restaurant-worthy dish you can make at home. Its creamy, spicy, and tangy flavors are perfectly balanced, and it’s customizable to suit any preference. Pair it with jasmine rice or spring rolls for a complete Thai-inspired meal.

Classic French Onion Soup

French onion soup is a timeless classic, known for its rich, caramelized onion broth topped with crusty bread and melted cheese. The Dutch oven’s even heat is ideal for achieving perfectly golden onions and building deep, complex flavors in this luxurious soup.

Ingredients:

• 3 tbsp butter
• 6 large onions, thinly sliced
• 2 garlic cloves, minced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup dry white wine
• 6 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 baguette, sliced and toasted
• 2 cups Gruyère cheese, shredded

Instructions:

1. Melt butter in a Dutch oven over medium-low heat. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply caramelized, about 40 minutes.
2. Add garlic and cook for 1 minute. Deglaze the pot with white wine, scraping up any browned bits.
3. Stir in beef broth, thyme, and bay leaf. Simmer for 30 minutes, uncovered. Remove thyme sprigs and bay leaf before serving.
4. Preheat your broiler. Ladle soup into oven-safe bowls, top with a baguette slice, and sprinkle generously with Gruyère. Broil until cheese is bubbly and golden.
5. Serve immediately and enjoy the cheesy, flavorful goodness.

This classic French onion soup is a masterpiece of comfort food, with a rich broth and gooey, melty cheese. Serve it as a starter or a main course with a crisp green salad. It’s the kind of dish that turns any meal into an elegant affair.

Chunky Chicken Tortilla Soup

Chunky chicken tortilla soup is a Tex-Mex classic, loaded with bold flavors and hearty ingredients. Perfectly suited for a cast iron Dutch oven, the soup develops layers of smoky, tangy, and spicy goodness. Topped with crispy tortilla strips and fresh garnishes, it’s a satisfying one-pot meal for any night.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup frozen or canned corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper, to taste
• Tortilla chips, shredded cheese, avocado slices, and cilantro for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add chicken and cook until browned. Remove and set aside.
2. Sauté onion, garlic, and bell pepper in the same pot until softened, about 5 minutes.
3. Stir in fire-roasted tomatoes, green chilies, chicken broth, smoked paprika, cumin, and chili powder. Return chicken to the pot.
4. Simmer for 20 minutes, then add corn and black beans. Cook for another 5 minutes.
5. Season with salt and pepper. Serve hot, topped with tortilla chips, cheese, avocado, and cilantro.

This chunky chicken tortilla soup is a crowd-pleaser that’s bursting with vibrant flavors and textures. It’s easy to customize with your favorite toppings and pairs well with a margarita or a side of guacamole for a fun, flavorful dinner.

Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is a classic comfort food made even better in a Dutch oven. The soup is velvety smooth with chunks of tender broccoli and sharp cheddar cheese, making it a satisfying dish that’s perfect for chilly days or indulgent evenings.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 2 medium carrots, shredded
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 2 tbsp all-purpose flour
• 1 tsp mustard powder (optional)
• Salt and pepper, to taste
• Crusty bread or croutons for serving

Instructions:

1. Melt butter in a Dutch oven over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
2. Add broccoli, carrots, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until broccoli is tender.
3. In a small bowl, whisk together heavy cream and flour until smooth. Stir into the soup and simmer for 5 minutes to thicken.
4. Use an immersion blender to puree part of the soup, leaving some chunks for texture. Stir in cheddar cheese and mustard powder, if using.
5. Season with salt and pepper. Serve hot with crusty bread or croutons.

This creamy broccoli cheddar soup is rich, cheesy, and utterly comforting. It’s a great way to get a dose of vegetables while indulging in a creamy treat. Serve it with a side salad or a bread bowl for an extra-special meal.

Rustic Ham and Split Pea Soup

Rustic ham and split pea soup is a classic comfort dish that turns simple pantry staples into a hearty, flavorful meal. The cast iron Dutch oven enhances the smokiness of the ham and ensures the split peas cook perfectly tender, making this a cozy and nourishing option for colder days.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb dried green split peas, rinsed
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp thyme
• 1 ham hock or 2 cups diced cooked ham
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in split peas, chicken broth, bay leaf, thyme, and ham hock (if using). Bring to a boil, then reduce heat and simmer for 1.5-2 hours, stirring occasionally.
3. Remove ham hock, shred the meat, and return it to the soup. If using cooked ham, stir it in during the last 10 minutes of cooking.
4. Season with salt and pepper. Serve hot with a side of crusty bread.

Rustic ham and split pea soup is a time-tested favorite that’s hearty, smoky, and full of flavor. It’s ideal for meal prepping or feeding a crowd. Pair it with a slice of rye bread or a simple green salad for a balanced and satisfying dinner.

Italian Wedding Soup

Italian wedding soup is a delightful blend of tender meatballs, vibrant greens, and tiny pasta pearls simmered in a flavorful broth. The cast iron Dutch oven allows the ingredients to meld together, creating a hearty yet elegant soup perfect for any occasion, from weeknight dinners to special gatherings.

Ingredients:
For the Meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

For the Soup:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1/2 cup acini di pepe or orzo pasta
• 4 cups spinach or escarole, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese (for garnish)

Instructions:

1. Mix all meatball ingredients in a bowl. Form into small 1-inch balls and set aside.
2. Heat olive oil in a Dutch oven over medium heat. Sear the meatballs until browned on all sides, then remove and set aside.
3. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.
4. Add chicken broth and bring to a boil. Stir in pasta and simmer for 5 minutes.
5. Return meatballs to the pot and simmer for 10 minutes. Stir in spinach or escarole and cook until wilted.
6. Season with salt and pepper. Serve hot, garnished with grated Parmesan cheese.

This Italian wedding soup is a perfect combination of comfort and sophistication. Its savory meatballs, delicate pasta, and vibrant greens make it a versatile dish suitable for any table. Pair with a warm baguette or garlic bread for a truly satisfying meal.

Loaded Baked Potato Soup

Loaded baked potato soup captures all the delicious flavors of a loaded baked potato in a creamy, comforting bowl. The Dutch oven provides the ideal cooking environment to create a velvety soup packed with bacon, cheese, and tender potatoes. It’s indulgence at its best!

Ingredients:

• 4 slices bacon, diced
• 2 tbsp butter
• 1 onion, diced
• 3 garlic cloves, minced
• 4 medium russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper, to taste
• Green onions, for garnish

Instructions:

1. Cook bacon in a Dutch oven over medium heat until crispy. Remove and set aside, leaving the drippings.
2. Add butter to the pot. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Stir in potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
4. Use an immersion blender to puree part of the soup, leaving some chunks for texture. Stir in heavy cream, cheddar cheese, and sour cream until smooth.
5. Season with salt and pepper. Serve hot, topped with crispy bacon, green onions, and extra cheese.

This loaded baked potato soup is the ultimate comfort food, offering a rich, creamy texture and all the toppings you love. Serve it with a crisp salad or warm rolls for a meal that’s sure to please everyone at the table.

Mediterranean Lentil Soup

Mediterranean lentil soup is a nutritious and flavorful dish that highlights the earthy taste of lentils complemented by vibrant Mediterranean spices and fresh herbs. The Dutch oven’s consistent heat ensures the lentils cook evenly, creating a hearty, aromatic meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1 bay leaf
• 2 cups fresh spinach
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in lentils, vegetable broth, diced tomatoes, cumin, coriander, turmeric, and bay leaf. Bring to a boil.
3. Reduce heat and simmer for 30-35 minutes, until lentils are tender.
4. Stir in spinach and cook for 5 minutes, until wilted. Remove bay leaf, then add lemon juice. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This Mediterranean lentil soup is a wholesome, satisfying dish packed with protein and bold flavors. Its vibrant spices and fresh lemon juice make it a standout meal. Serve with pita bread or a dollop of Greek yogurt for an extra touch of Mediterranean flair.

Note: More recipes are coming soon!