Air Fryer Asparagus

This Air Fryer Asparagus might be the easiest recipe I’ve ever developed. It takes less than 10 minutes from start to finish and is so good!

The post Air Fryer Asparagus appeared first on Budget Bytes.

This Air Fryer Asparagus might be the easiest recipe I’ve ever developed, and you know what? I’m not mad about it! Sometimes the simplest method truly is the best, and this crispy asparagus is proof of that. It takes less than 10 minutes from start to finish, and it’ll change the way you think about this sometimes polarizing veggie. Did you know asparagus takes 3 YEARS to fully mature so it looks and tastes the way you see it at the grocery store?! For that reason alone, let’s respect this ingredient, keep it simple, and truly let its flavor shine!

overhead view of asparagus on a black plate with lemon wedges.

Ingredients for Air Fryer Asparagus

Here’s what you’ll need to make air fryer asparagus:

  • Asparagus: I never have trouble finding a bunch at my local grocery store. However, prices can vary throughout the year, so take advantage of them while they are in season and sometimes on sale. Asparagus is in season during the spring and early summer from the end of March through late May or early June.
  • Olive Oil: Olive oil helps keep the asparagus spears from burning. It also helps to evenly distribute the seasonings.
  • Seasoning: A mix of garlic powder, sea salt, and black pepper adds just a touch of flavor that pairs well with just about any meal.
  • Lemon: A squeeze of fresh lemon juice (totally optional) adds a pop of freshness!

What Else Can I Add to Air Fryer Asparagus?

I love the simplicity of salt, pepper, and garlic powder, but feel free to get creative. Try:

Tips for Making Air Fryer Asparagus

  • Trim only the bottom 1/2-1 inch of the asparagus spears. These woody ends are tough and can be unpleasant to eat. Some people like to use a vegetable peeler to peel off the skin at the bottom. I find that method works often, but the ends are usually still too tough for my liking.
  • Try to leave a bit of space between the spears so they crisp up rather than steaming. You may want to cook the asparagus in batches.
  • Don’t overcook the asparagus. Overcooked asparagus will go limp and soggy and turn a greyish color. When cooked asparagus turns a brilliant bright green, that typically means it’s done!
  • Serve this asparagus as soon as it has finished cooking for the best taste and crisp texture.

What to Serve with Air Fryer ASparagus

This crispy asparagus goes so well with simple, wholesome meals like Parmesan Risotto, Chicken Cordon Bleu, or Honey Sriracha Tofu.

close-up view of asparagus tips on a black plate with lemon wedges.
overhead view of asparagus on a black plate with lemon wedges.
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Air Fryer Asparagus

This Air Fryer Asparagus might be the easiest recipe I've ever developed. It takes less than 10 minutes from start to finish and is so good!
Course Side Dish
Cuisine American
Total Cost $4.07 recipe / $1.02 serving
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 (about 5 stalks each)
Calories 41kcal

Equipment

Ingredients

  • 1 bunch asparagus (1 lb.) $2.99
  • 1 tsp olive oil $0.06
  • 1/2 tsp garlic powder $0.06
  • 1/2 tsp sea salt $0.05
  • 1/2 tsp ground black pepper $0.12
  • 1 lemon, to juice and zest (optional) $0.79

Instructions

  • Cut off the woody ends of asparagus and preheat your air fryer to 400°F for 4 minutes.
  • Combine garlic powder, sea salt, and black pepper to create the seasoning blend.
  • Toss asparagus with olive oil and seasoning blend.
  • Air fry at 400°F for 3 minutes, stopping halfway through to shake.
  • Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 41kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 294mg | Fiber: 3g
asparagus spears in an air fryer.

how to make Air Fryer ASparagus – step by step photos

a bunch of asparagus with the ends cut off on a cutting board.

Cut off the woody ends of 1 lb of asparagus and preheat your air fryer to 400°F for 4 minutes.

spices and oil in separate glass bowls.

Combine 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/2 tsp black pepper to create the seasoning blend.

hands tossing asparagus in a white bowl.

Toss asparagus with 1 tsp of olive oil and then the seasoning blend.

raw seasoned asparagus in an air fryer.

Place in the air fryer and air fry at 400°F for 3 minutes, stopping halfway through to shake.

cooked seasoned asparagus in an air fryer.

Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

The post Air Fryer Asparagus appeared first on Budget Bytes.

Roasted Artichoke Chickpea Orzo Salad

Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal a…

Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal and it’s the perfect salad for spring and summer. SO fresh and delicious! Orzo…

Chicken Salad

Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with …

Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with celery, onion, pecans, and fresh herbs. This recipe is…

Lemon Blueberry Baked Oatmeal Cups

Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmea…

Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmeal Cups are bursting with lemon flavor and juicy blueberries. The…

Lemon Raspberry Cookies

I love making all kinds of cookies…chocolate chip, peanut butter, oatmeal, chocolate, and fruity cookies! One of my favorite fruity cookies are these Lemon Raspberry Cookies. They are delightful! The lemon cookies are soft, chewy, and bursting wi…

I love making all kinds of cookies…chocolate chip, peanut butter, oatmeal, chocolate, and fruity cookies! One of my favorite fruity cookies are these Lemon Raspberry Cookies. They are delightful! The lemon cookies are soft, chewy, and bursting with tart red raspberries! The lemon flavor is prominent thanks to lemon zest, lemon extract, and the sweet…

Garlic Shrimp Pasta

Craving lemon garlic shrimp pasta at home? This recipe is your answer! Made with just a few simple ingredients, it’s…

Craving lemon garlic shrimp pasta at home? This recipe is your answer! Made with just a few simple ingredients, it’s ready in under 30 minutes for a dinner that’s bursting with fresh, juicy flavor.

Garlic shrimp pasta on plate with Parmesan and parsley garnish.

If there’s a combination of flavors we never tire of, it’s lemon, garlic, butter, and shrimp. The way that savory garlic meets bright lemon and juicy seafood is truly one of our favorites ever. So why not make them into a quick and tasty dinner? Introducing, our favorite new garlic shrimp pasta.

Why we love this recipe: Yes, we’ve made shrimp pasta every which way, from shrimp primavera to shrimp linguine. But this one is special! Here’s what we love about it:

  • The citrusy, juicy flavor impresses everyone. Just one bite will make your heart sing! We love it so much, we’ve featured a similar recipe in our new cookbook.
  • It’s fast and easy. This one comes together in under 30 minutes, making it great for weeknight dinners or easy entertaining with a dinner party. Come, let’s make it!

Key ingredients in garlic shrimp pasta

You’ll need just a handful of ingredients to make this lemon garlic shrimp pasta recipe! Always, quality is key to achieve the best tasting result in this dish:

  • Pasta: We like using spaghetti here, but you can also use other long noodles like linguine or bucatini. Use whole wheat pasta for Mediterranean diet, or gluten-free or legume pasta for gluten-free.
  • Shrimp: Use deveined medium shrimp for this recipe (they may be labeled 41 to 50 count), either shelled or tail on. Use either fresh or frozen; we tend to find fresh shrimp is slightly better. Prioritize wild caught shrimp if possible.
  • Old Bay: Old Bay is the flavor maker here. It’s a seasoning blend invented in Maryland that’s often used to season seafood, like in a shrimp boil.
  • Butter and garlic: Make sure to use fresh garlic, not jarred or packaged. Salted butter brings the best flavor to sauteing shrimp, but you can substitute olive oil if desired.
  • Grated Parmesan cheese: Look for grated cheese, which has a powdery texture that melds into the dish. Substitute another hard cheese like Pecorino Romano if desired.
  • Lemon juice and zest: A fresh lemon is key to the zippy flavor; avoid bottled juice.
Lemon garlic shrimp pasta recipe with Old Bay, lemons, and parsley.

How to make garlic butter shrimp: step by step

This garlic shrimp pasta comes together quickly, especially if you’re used to making sauteed shrimp! Here’s what to do:

Step 1: Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.

Shrimp in bowl

Step 2: Toss the shrimp with salt and Old Bay, in a bowl.

Sauteed Shrimp Step 2

Step 3: In a very large skillet, heat butter over medium heat. Add the shrimp and cook for 1 to 1 ½ minutes, then flip and stir in minced garlic. Cook 1 to 1 ½ minutes until the shrimp is opaque and just cooked through. 

Garlic shrimp pasta

Step 4: Toss with the drained pasta, grated Parmesan cheese, lemon juice and zest, parsley, more salt, and a few tablespoons pasta water until saucy. Enjoy warm.

Leftovers and make ahead tips

This garlic shrimp pasta recipe is best served the day it is made. You can store leftovers up to 3 days refrigerated. However, around here we’re not huge fans of next day shrimp (just our personal preference). It’s best within a day or so. Reheat gently on the stovetop before serving, and add a drizzle of olive oil and a pinch of salt.

Ways to serve garlic shrimp pasta

This garlic shrimp pasta is a quick and easy meal, accessorized with a green salad or a simple vegetable side dish. To avoid crowding the stove, you may want to try a quick roasted side vegetable like roasted asparagus or roasted green beans. Here are some of our top easy side dishes:

More top shrimp recipes

We love working with this juicy seafood! Here are a few more of our top shrimp recipes to make:

Dietary notes

This garlic shrimp pasta recipe is pescatarian. For gluten-free, use gluten-free or legume pasta. For dairy-free, use olive oil, omit the Parmesan cheese, and add more salt to taste. For Mediterranean diet, use olive oil and whole wheat pasta.

Frequently asked questions

What kind of shrimp should I use?

For this recipe, we recommend deveined shrimp that’s medium in size, either tail on or shelled. Tail on looks the best aesthetically, but you’ll have to remove it with your fingers when eating.

What can I serve with this pasta?

Garlic shrimp pasta is delicious on its own, but you can also pair it with a simple side salad, roasted vegetables, or even crusty bread for dipping in the garlicky sauce.

Can I make this recipe ahead of time?

This dish is best made right before serving, especially since the dish relies on hot pasta water for making the sauce. Since it’s ready in just 30 minutes, it’s a great easy weeknight dinner.

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Garlic shrimp pasta

Garlic Shrimp Pasta


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

Craving lemon garlic shrimp pasta at home? This recipe is your answer! Made with just a few simple ingredients, it’s ready in under 30 minutes for a dinner that’s bursting with fresh, juicy flavor.


Ingredients

  • 8 ounces spaghetti noodles
  • 1 pound medium shrimp, deveined (tail on or peeled)
  • 1 teaspoon kosher salt, plus more for pasta water and to taste
  • 1 teaspoon Old Bay, plus more for garnish
  • 4 tablespoons salted butter (or olive oil)
  • 4 garlic cloves, finely minced
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons lemon juice, plus the zest of 1 lemon
  • 1 tablespoon finely minced parsley

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
  2. Thaw the shrimp, if frozen. Pat the shrimp dry. Place it in a bowl and sprinkle it with ½ teaspoon kosher salt and Old Bay (if using). Stir to combine. 
  3. In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
  4. Flip the shrimp with tongs. Add the minced garlic and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through. 
  5. In the skillet, toss the drained pasta, grated Parmesan cheese, lemon juice and zest, parsley, ½ teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add a few more pinches of salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated. Re-warm in a skillet and add a few pinches of salt if desired.

Notes

Medium shrimp (41 to 50-count) is best for this recipe; use wild caught shrimp if possible. 

Other long pasta shapes work, like linguine or bucatini. You could even swap in short pastas like rigatoni, penne, or bow ties. 

Use olive oil for cooking instead of butter if desired. For dairy-free, omit the Parmesan cheese and add more salt to taste. 

Pecorino Romano is another aged cheese that works well; its flavor is slightly saltier and stronger than Parmesan.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Garlic shrimp pasta, garlic shrimp pasta recipe

Our Perfect Caesar Salad

This Caesar salad recipe is a flavor explosion with creamy dressing, crunchy croutons, and salty Parmesan cheese. It’s perfect as…

This Caesar salad recipe is a flavor explosion with creamy dressing, crunchy croutons, and salty Parmesan cheese. It’s perfect as a side dish, or make it an easy lunch or dinner by adding protein!

Caesar Salad recipe on plates with Caesar dressing and lemon.

Some foods are classic for a reason, like frosty vanilla bean ice cream or hot crispy French fries. This classic salad is another basic, but truly one of our favorite recipes ever. Meet the perfect Caesar salad! Of course you can buy a packaged store-bought version, but make it homemade there’s absolutely no comparison.

Why we love this recipe: We’ve perfected all the elements to a great homemade Caesar salad. The savory, creamy Caesar dressing will become a household favorite. Those crunchy garlicky croutons—well, you’ll be eating them off the baking sheet. Alex and I have made this recipe more times than we can count, often topped with protein for an easy dinner. We hope you’ve love it just as much!

Ingredients in a great Caesar salad

From the first bite of this homemade Caesar salad, you’ll be singing its praises! Here are the ingredients to make this classic salad:

  • Croutons: It’s best with homemade croutons, but you can use store-bought in a pinch. For homemade, tearing the the bread into uneven pieces before baking makes fluffy, crunchy orbs.
  • Caesar dressing: This homemade Caesar dressing recipe is so good, you won’t want to buy it again. It’s made primarily of mayonnaise, Parmesan cheese, Dijon mustard, garlic, and lemon juice. We’ve also got a lightened-up spin on it using Greek yogurt (keep reading).
  • Romaine hearts: Romaine hearts, the sweet and crunchy portion of a head of romaine, are best for a Caesar salad. These are sold usually in packs of 3 in the grocery. You can also use a large head of romaine lettuce, but the leafier dark green portions of the lettuce don’t taste as good.
  • Parmesan cheese shavings: You need grated Parmesan cheese for the dressing and shredded for the salad. If you don’t want to buy two separate types, grab a large block at the store.
Caesar Salad Ingredients: Mayo, garlic, Parmesan cheese, Dijon mustard, lemon juice, anchovy paste or Worcestershire sauce, croutons, Romaine lettuce.

Tips for homemade Caesar dressing

This Caesar dressing recipe is our favorite that we’ve been making for years! It’s easily made vegetarian using vegan Worcestershire sauce and vegetarian Parmesan cheese. Here are a few tips for this Caesar dressing:

  • Anchovy paste is optional, but adds great flavor. Traditional Caesar dressing gets its savory flavor from anchovies, and it adds a nice sharp flavor that’s the signature of the classic. A vegetarian Caesar dressing with vegan Worcestershire sauce (or this Worcestershire sauce substitute) tastes just as good.
  • Try our lighter version with Greek yogurt. Swap out the ¾ cup mayonnaise in this recipe for ¼ cup mayonnaise, ½ cup Greek yogurt, and 1 tablespoon olive oil. It helps reduce calories and makes the salad taste lighter and fresher. We like it even better!
Caesar Dressing in bowl with spoon.

Storing leftovers and make-ahead tips

Once you’ve got your creamy dressing and crunchy croutons, all you need is romaine hearts and Parmesan cheese shavings to bring together that perfect Caesar salad. Want a few time savers for putting it together? Here’s how to make it ahead:

  • Make the dressing up to 1 week in advance. The flavor tastes just as good made in advance.
  • Make the croutons 2 days in advance. Make the croutons and let them cool completely. Then store in a sealed container for up to 2 days. The flavor gets gradually staler over time, so the closer to fresh they are, the better.

Protein adders to make it a main dish

If you take all this time to make Caesar salad…why not turn it into a main dish meal? If you serve it topped with protein, it makes about 4 servings. Here are a few ideas:

Chicken Caesar Salad

Vegan variation

Want a plant-based or vegan variation? Whip up this Vegan Caesar Dressing! You’ll use a blender to mix chickpeas with Dijon mustard, garlic, olive oil and more. It might sound odd, but trust us. We think this Vegan Caesar Salad is just as tasty!

More variations: grilled and kale Caesar

Here are a few more variations on Caesar salad that put a fun spin on this classic salad:

  • Make it with kale: Our Kale Caesar Salad features leafy green kale and a showering of breadcrumbs. To die for!
  • Make it grilled: This Grilled Caesar Salad features grilled romaine lettuce and grilled avocado to bring big flavor.

Dietary notes

This Caesar salad recipe is vegetarian without anchovy paste. For gluten free, use gluten-free bread for the croutons. For vegan, use Vegan Caesar Dressing and omit the Parmesan cheese, or go to Vegan Caesar Salad.

Frequently asked questions

What type of lettuce is best for Caesar salad?

The classic Caesar salad uses romaine lettuce. Its sturdy leaves hold up well to the dressing and croutons without getting soggy. However, you can experiment with other lettuces like butter lettuce or even chopped kale for a different texture.

Can I make my own croutons for Caesar salad?

Yes, and we recommend it! Making homemade croutons is a great way to customize the flavor and texture. Simply cube bread, toss with olive oil and garlic powder, and bake until golden brown.

Do I need to use anchovies in Caesar dressing?

Anchovies are a traditional ingredient in Caesar dressing, but they mainly add a savory umami flavor that’s not overpowering. If you’re not a fan of anchovies, you can omit them or use a substitute like Worcestershire sauce or miso paste.

What if I don’t have Parmesan cheese?

You can substitute another hard cheese like Pecorino Romano or Grana Padano for the Parmesan cheese.

Can I make Caesar salad dressing ahead of time?

Yes, you can! Homemade Caesar dressing will keep in the refrigerator for up to 1 week in an airtight container.

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Caesar Salad recipe

Caesar Salad Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6

Description

This Caesar salad recipe is a flavor explosion with creamy dressing, crunchy croutons, and salty Parmesan cheese. It’s perfect as a side dish, or make it an easy lunch or dinner by adding protein!


Ingredients

For the Caesar dressing (makes 1 cup)

  • 1 medium garlic clove, minced or grated
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons lemon juice (1/2 lemon)
  • ¾ cup high quality mayonnaise (or ¼ cup mayonnaise, ½ cup Greek yogurt, and 1 tablespoon olive oil*)
  • ½ tablespoon Dijon mustard
  • ½ teaspoon anchovy paste or Worcestershire sauce (or omit)
  • ¼ teaspoon each kosher salt and fresh ground black pepper

For the Caesar salad


Instructions

  1. Make the croutons: Make the Homemade Croutons, tearing the bread into pieces instead of slicing it into cubes. (This makes the best Caesar salad, but homemade croutons are optional). 
  2. Make the dressing: Whisk together the dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
  3. Make the salad: Tear or chop the romaine leaves into bite-sized pieces. Top each salad with Parmesan cheese shavings, croutons, and dressing.

Notes

*Make a lighter version of the dressing by swapping in Greek yogurt and olive oil for part of the mayo. We like it even better!

**Romaine hearts are easy to find packaged separately in the produce aisle.

  • Category: Salad
  • Method: Raw
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Caesar salad, Caesar salad recipe

Simple Sun-Dried Tomato Hummus

If you love hummus and the rich flavor of tomatoes, you’ll ADORE this simple sun-dried tomato hummus. It’s SO versatile, creamy, easy to make, and adds instant flavor to just about everything. Enjoy it on pita, veggies, crackers, sandwiches, and more.

Simple Sun-Dried Tomato Hummus

If you love hummus and the rich flavor of tomatoes, you’ll ADORE this simple sun-dried tomato hummus. It’s SO versatile, creamy, easy to make, and adds instant flavor to just about everything. Enjoy it on pita, veggies, crackers, sandwiches, and more.

It’s perfect for parties, picnics, meal prep, road trips, and everything in between! Just 15 minutes and a food processor or blender required. Let’s make hummus!

This recipe is adapted from the Simple Sun-Dried Tomato Hummus in our cookbook!

Simple Sun-Dried Tomato Hummus from Minimalist Baker →

Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it’s the perfect meal for rainy spring days.

The post Mediterranean Lentil Soup appeared first on Budget Bytes.

In my opinion, a bright and refreshing soup is the perfect way to welcome spring, and this vegan Mediterranean Lentil Soup is the perfect comforting meal for the rainy days to come. A rich and flavorful broth loaded with veggies, lentils, and kale will fill you up for pennies and is a great recipe for fridge clean out day. Finish it off with a squeeze of lemon juice for a delicious and easy weeknight meal.

overhead view of a bowl of mediterranean lentil soup with lemon slices.

Why Make Mediterranean Lentil Soup?

The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant and it was life changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. This clean and flavorful lentil soup is a vegan flavor explosion. It’s loaded with protein and fiber, naturally gluten-free, and super versatile. You can toss in just about any veggie or green, so raid the fridge and get cooking!

Ingredients for Mediterranean Lentil Soup

Here’s what you’ll need to make Mediterranean lentil soup:

  • Oil: Olive oil is our preferred choice in this recipe for its Mediterranean flavor profile, but vegetable or canola oil will work in a pinch.
  • Mirepoix: A combination of small diced yellow onion, carrots, and celery creates an earthy and sweet base of flavor for this soup.
  • Garlic: The large pieces of crushed garlic versus mincing it fine is intentional to bring out the natural sweetness and flavor of cooked garlic instead of the sometimes-overwhelming bite it has when minced.
  • Cumin: Adds a savory and nutty Mediterranean flavor to this soup.
  • Cinnamon: A great savory application of the spice! It will warm you up from the inside out and make your house smell fantastic.
  • Lentils: We used brown lentils for their firm texture.
  • Vegetable Broth: We used Vegetable flavored Better Than Bouillon in this recipe. If using another brand, make sure salt is not the first ingredient or it’s a waste of money!
  • Lemon Juice: Gives the soup a brightness that is seriously addictive. You can use fresh-squeezed lemon juice and save half of your lemon for garnishing each bowl, or you can use a bottled lemon juice. I always have lemons in the kitchen, so we had some to garnish with, too!
  • Kale: Swiss chard, rainbow chard, spinach, escarole, and all varieties of kale work great, too.
  • Salt and Pepper: Enhance the natural flavors of the soup.

Which color lentils are best for soup?

Brown or green lentils work best for this soup, as they will keep their shape after cooking, which is what we’re looking for texture-wise. Red lentils are not recommended because they cook quicker and will dissolve into the soup as they cook, creating a thick and mushy texture.

How to Store Leftovers

Store leftover Mediterranean lentil soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes super well for up to 3 months when stored properly in an air-tight container. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

overhead view of mediterranean lentil soup in a red dutch oven.
overhead view of 2 bowls of mediterranean lentil soup with lemon slices.
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Mediterranean Lentil Soup

This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it's the perfect meal for rainy spring days.
Course Main Course, Soup
Cuisine Mediterranean
Total Cost $7.59 recipe / $1.08 serving
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 7 (about 1.5 cups each)
Calories 185kcal

Equipment

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 large yellow onion, diced small $0.78
  • 2 medium carrots, diced small $0.24
  • 3 stalks celery, diced small $0.36
  • 5 cloves garlic, crushed $0.30
  • 2 tsp ground cumin $0.20
  • 1 tsp cinnamon $0.16
  • 1 cup uncooked brown or green lentils $0.68
  • 8 cups vegetable broth $1.44
  • 4 oz. lemon juice $0.48
  • 3 cups kale, chopped and lightly packed $2.48
  • 1 tsp salt $0.05
  • 2 tsp freshly cracked black pepper $0.10

Instructions

  • Rinse the lentils in a strainer under cold water until the water runs clear.
  • Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
  • Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
  • Pour in the vegetable broth, water, and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
  • Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 185kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Sodium: 1452mg | Fiber: 11g
three-quarters view of mediterranean lentil soup in a white bowl with a lemon slice.

how to make Mediterranean Lentil Soup – step by step photos

mirepoix in a red dutch oven.

Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.

mirepoix, spices, and lentils in a red dutch oven.

Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.

broth added to lentil soup in a red dutch oven.

Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.

kale added to lentil soup in a red dutch oven.

Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.

overhead view of a spoon lifting a scoop of mediterranean lentil soup from a red dutch oven.

This Mediterranean lentil soup is going to be your new favorite!

The post Mediterranean Lentil Soup appeared first on Budget Bytes.

Smashed Potato Spring Salad with Creamy Lemon Dressing

Crispy smashed potatoes are one of my favorite side dishes. I make them all of the time. They are also good in this Smashed Potato Spring Salad. The salad is made with butter lettuce, asparagus, avocado, green onion, and shaved Parmesan cheese. Top wit…

Crispy smashed potatoes are one of my favorite side dishes. I make them all of the time. They are also good in this Smashed Potato Spring Salad. The salad is made with butter lettuce, asparagus, avocado, green onion, and shaved Parmesan cheese. Top with the crispy smashed potatoes to create a hearty salad. The potatoes…