Name: Mediterranean Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: ¼ cup extra virgin olive oil; 1 medium yellow onion, small diced; 2 medium carrots, small diced; 2 celery ribs, small diced; 2 tablespoons tomato paste; 3 to 4 cloves of garlic, minced; 2 teaspoons cumin; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; Kosher salt and freshly ground black pepper, to taste; 1 (28-ounce) can fire-roasted diced tomatoes; 6 cups low-sodium vegetable broth; 1 cup green or brown lentils; 3 leaves kale, stemmed and sliced; 1 lemon, juiced (about 3 tablespoons juice)

There’s something truly comforting about a bowl of homemade soup, and this Mediterranean Lentil Soup Recipe hits all the right notes. With its rich, earthy lentils and vibrant Mediterranean spices, it’s a heartwarming meal that’s simple to make and always satisfying.

The image shows a close-up of a white bowl filled with a rich vegetable soup. The soup has a reddish-orange broth with visible pieces of tomatoes, green leafy vegetables, chunks of orange carrots, and what appears to be lentils or grains, creating a textured, hearty appearance. There are specks of black pepper scattered on top, adding contrast. A silver spoon is placed inside the bowl, resting on the edge, and the bowl sits on a white marbled surface with a white cloth nearby. The overall scene is bright and inviting, suggesting warmth and comfort. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mediterranean Lentil Soup Recipe
Top Tip
How to Serve Mediterranean Lentil Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mediterranean Lentil Soup Recipe

Why You'll Love This Recipe

I’ve made this Mediterranean Lentil Soup Recipe countless times, and what keeps me coming back is the perfect balance of comfort and bright flavors. It’s a staple in my kitchen, easy enough for weeknights but flavorful enough to impress.

Hearty & Healthy: Lentils pack a punch of plant-based protein and fiber, making the soup filling and nourishing.
Vibrant Mediterranean Flavors: A blend of cumin, oregano, basil, and thyme bring warmth and depth without overpowering.
Flexible Texture: You can keep it chunky or smooth it out with a quick blend—ideal for every preference.
Simple Ingredients: Pantry staples and fresh produce combine for a recipe that’s easy to shop for and prepare.

Ingredients & Why They Work

The magic of this Mediterranean Lentil Soup Recipe is in how the humble ingredients harmonize. Every component plays a role in creating bright yet hearty flavor—plus, the shopping list is manageable even for busy weeks.

Flat lay of a small white ceramic bowl filled with extra virgin olive oil, a medium yellow onion whole and unpeeled, two medium fresh carrots with green tops, two celery ribs bright green and crisp, a small white ceramic bowl with deep red tomato paste, three peeled garlic cloves, a small white ceramic bowl with mixed dried herbs including oregano, basil, and thyme, a small white ceramic bowl of ground cumin powder, fresh black peppercorns and coarse kosher salt crystals scattered neatly, a ripe lemon whole and bright yellow, a small white ceramic bowl of green lentils, three fresh kale leaves stemmed and vibrant green, a small white ceramic bowl with fire-roasted diced tomatoes, a simple white ceramic bowl filled with vegetable broth, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Adds richness and helps gently soften the vegetables, building a savory base.
Yellow onion: Gives sweetness and depth when softened—small dice helps it melt into the soup.
Carrots: Bring natural sweetness and texture contrast.
Celery: Adds subtle earthiness and balances the sweetness of carrots and onion.
Tomato paste: A concentrated burst of umami that enriches the broth without overpowering.
Garlic: Fresh minced garlic infuses warmth and signature Mediterranean aroma.
Cumin: Provides a warm, smoky note essential to Mediterranean flavors.
Dried oregano, basil, thyme: These herbs layer in herbal brightness and complexity.
Kosher salt & freshly ground black pepper: To taste—these seasonings allow you to control the balance perfectly.
Fire-roasted diced tomatoes: Bring a subtle smoky sweetness and slight acidity that livens up the soup.
Vegetable broth: Keeps the soup light but flavorful; low sodium lets you customize seasoning.
Green or brown lentils: The star protein that holds its shape and adds hearty texture.
Kale: Adds a pop of color, nutrition, and just enough leafy bite to freshen the bowl.
Lemon juice: That final bright zing that wakes up all the flavors and adds Mediterranean authenticity.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Mediterranean Lentil Soup Recipe is so easy to adapt. Whether you want it vegan, gluten-free, or a little more savory, you can tailor it without losing what makes it comforting.

Variation: Swap Lentils I sometimes use red lentils for a creamier texture, which cooks faster too—great when I’m in a hurry.
Add Heat: A pinch of red pepper flakes gives a nice kick if you like things spicy.
Protein Boost: Stir in some cooked chickpeas or add a dollop of Greek yogurt on top for extra creaminess and protein.
Seasonal Faves: In colder months, I add diced potatoes or sweet potatoes for an even heartier soup.

Step-by-Step: How I Make Mediterranean Lentil Soup Recipe

A white pot on a white marbled surface holds a mix of diced vegetables and spices. The bottom layer is mostly small cubes of bright orange carrots and light green celery, with some white onion pieces. On top of this mix, there is a small pile of minced garlic, a dollop of dark red tomato paste, and several different dried herbs and black pepper spread out in small patches. A black spoon with a light wooden handle rests inside the pot partly on the vegetables and spices. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics to Build Your Flavor Base

Start by gently heating the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots, stirring occasionally. You want to soften these until the onion is translucent—about 4 to 5 minutes. This step develops a mellow sweetness that’s key to the soup’s depth, so don’t rush it or crank the heat too high.

Step 2: Infuse with Tomato and Spices

Next, stir in the tomato paste, minced garlic, cumin, oregano, basil, thyme, salt, and pepper. Toast everything together for 1 to 2 minutes to really wake up those spices and meld the flavors. You’ll smell the difference immediately—it’s like the soup’s soul waking up!

Step 3: Simmer with Tomatoes, Broth, and Lentils

Add the fire-roasted diced tomatoes, vegetable broth, and lentils to the pot. Give it a thorough stir, then bring it up to a boil. Once boiling, reduce the heat to low, partially cover the pot, and let it simmer gently for 25 to 30 minutes. This slow bubbling lets the lentils get tender without falling apart.

Step 4: Blend to Your Preferred Texture

If I’m serving a crowd where people love a creamy bowl, I’ll grab my immersion blender and pulse the soup a few times, leaving some texture but making it silky. Otherwise, I leave it chunky so each spoonful bursts with the layers of whole ingredients.

Step 5: Finish with Kale and Lemon for Brightness

Stir in the sliced kale and the fresh lemon juice, then simmer for another minute or two just to soften the greens. This finishing touch makes all the difference—the kale adds freshness and the lemon juice brightens the whole pot, tying all the flavors together beautifully. Don’t forget to taste and adjust your seasoning here!

Top Tip

Over the years, I’ve learned a few tricks that take this Mediterranean Lentil Soup Recipe from good to unforgettable. Paying attention to these small details really makes the flavors pop and ensures a comforting texture every time.

Toast the Spices: Always take that extra minute to toast your tomato paste and spices before adding liquids—it deepens the flavor far beyond just tossing everything in.
Use Fire-Roasted Tomatoes: They introduce a subtle smokiness that lifts the soup and complements the spices in a way plain canned tomatoes can’t.
Don’t Overcook Lentils: Keep an eye on simmering time to avoid mushy lentils—25 to 30 minutes hits the sweet spot for tenderness with shape.
Fresh Lemon Juice Last: Add lemon juice at the end to preserve its bright flavor; otherwise, it can turn dull or bitter if cooked too long.

How to Serve Mediterranean Lentil Soup Recipe

Mediterranean Lentil Soup - Serving Suggestion

Garnishes

When I serve this soup, a drizzle of good-quality olive oil on top really elevates the dish. Sometimes I add a sprinkle of freshly chopped parsley or a dollop of plain Greek yogurt for creaminess and cooling contrast. A few croutons or toasted pita triangles also add a lovely crunch.

Side Dishes

This soup is satisfying on its own but pairs beautifully with a simple side salad tossed with lemon vinaigrette. For something heartier, I love serving it with warm crusty bread or garlic-infused flatbreads to soak up every last drop.

Creative Ways to Present

On special occasions, I serve this Mediterranean Lentil Soup Recipe in rustic ceramic bowls and garnish with vibrant microgreens or edible flowers for a pop of color. It’s also fantastic layered with a swirl of pesto or a sprinkle of toasted pine nuts to add unexpected textures and flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, which makes the soup taste even better the next day.

Freezing

This soup freezes beautifully—just portion it into freezer-safe containers and freeze for up to 3 months. When you thaw it, the lentils hold their texture surprisingly well for a lentil soup.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally. If the soup seems too thick after resting, a splash of vegetable broth or water helps loosen it up perfectly without diluting the flavor.

Frequently Asked Questions:

Can I use red lentils instead of green or brown?

Absolutely! Red lentils cook faster and break down more, resulting in a smoother, creamier soup. Just reduce the simmering time to about 15-20 minutes to prevent overcooking.

Is this soup vegan and gluten-free?

Yes, this Mediterranean Lentil Soup Recipe is naturally vegan and gluten-free, making it accessible for many dietary preferences. Just double-check your vegetable broth ingredients to be sure.

Can I prepare this soup in advance?

Definitely! You can prep the soup a day ahead and refrigerate it. The flavors will deepen overnight. Just reheat gently, adding a little broth if it thickens too much.

How can I add more protein to the soup?

To boost protein, try stirring in cooked chickpeas or a scoop of cooked quinoa when you add the lentils. Alternatively, finish with a dollop of Greek yogurt or nutritional yeast for a savory punch.

Final Thoughts

This Mediterranean Lentil Soup Recipe is one of those dishes I keep in my recipe rotation because it’s reliable, flavorful, and easy to customize. It’s perfect for meal prep, cozy nights, or when you want a wholesome dish that makes your kitchen smell like the Mediterranean coast. I hope you’ll make it your own and enjoy every warm, delicious spoonful as much as I do.