Mediterranean lentil soup has long roots in warm coastal kitchens and cold hill homes. It began as a simple pot meal, cooked slowly for strength and warmth. Lentils travelled from West Asia to Europe through trade routes and shared farms. Over time, cooks shaped the soup with local herbs, olive oil, and steady heat. It stayed humble, filling, and honest. In winter, it was cooked thicker, served hotter, and savoured slowly. The soup warmed hands, eased hunger, and brought families together around one pot.

In India, lentil soups already felt familiar due to dal traditions. When Mediterranean flavours reached Indian homes, the blend felt natural and welcoming. Olive oil met cumin, garlic met bay leaf, and lentils stayed centre stage. Indian winters made the soup more popular in homes and cafés. It suited light dinners and calm lunches. The soup offered comfort without heaviness. It became a winter choice for those wanting warmth with balance and taste.

Urban kitchens helped spread this soup across Indian cities. Home cooks loved its ease, health value, and gentle spice base. It fit well with Indian spice cupboards and cooking habits. Lentils were soaked, simmered, and seasoned with care. The soup allowed cooks to adjust heat and depth without effort. It became a winter bowl served with bread, toast, or plain rice. Its clean taste appealed to all ages.

Today, Mediterranean lentil soup holds a steady place in Indian winter menus. It suits modern meals but respects old cooking sense. With the right spices, it feels rich without excess. Using trusted masalasadds warmth and clarity to flavour. The soup stays light, filling, and soothing. It is cooked slowly, eaten warm, and shared often. Winter evenings feel calmer with this bowl on the table.

Ingredients:

• 1 cup red lentils, washed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 tablespoon garlic paste
• 1 teaspoon Spyran Cumin Powder (Jeera Powder)
• 1 teaspoon Spyran Coriander Powder (Dhaniya Powder)
• ½ teaspoon Spyran Turmeric Powder (Haldi Powder)
• 1 teaspoon Spyran Black Pepper Powder (Kali Mirch Powder)
• 1 Spyran Bay Leaf (Tej Patta)
• 1 teaspoon Spyran Red Chilli Powder (Lal Mirch Powder)
• Spyran Salt to taste
• 5 cups water or light vegetable stock
• Fresh coriander for garnish
• Lemon wedges for serving

Method:

• Heat olive oil in a deep pot over medium heat. Add Spyran bay leafand chopped onion. Cook till soft and lightly golden.
• Add garlic paste and stir well. Mix in Spyran cumin powder, Spyran coriander powder, Spyran turmeric powder, Spyran red chilli powder, and Spyran black pepper powder. Cook gently till aromas rise.
• Add washed lentils and stir to coat them with spices. Pour in water or stock. Add Spyran salt and mix once.
• Cover and simmer on low heat for twenty minutes. Stir at intervals till lentils turn soft and soup thickens naturally.
• Remove Spyran bay leaf before serving. Taste and adjust Spyran salt or pepper. Garnish with fresh coriander and serve hot with lemon.
• This soup is best enjoyed warm on a quiet winter evening.