Dinner

Mediterranean Lentil Soup Recipe

Name: Mediterranean Lentil Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3–4 garlic cloves, minced; 2 cups fresh spinach or kale (optional); Fresh parsley, chopped (for garnish); 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp smoked paprika; 1 tsp dried oregano; 1 bay leaf; Juice of 1 lemon; Salt and pepper, to taste; Olive oil (about 2 tbsp for sautéing); 1 ½ cups brown or green lentils (rinsed); 6 cups vegetable broth (or chicken broth for non-vegetarian version); 1 can diced tomatoes (or 2 fresh tomatoes, chopped)

ByMatteo Rossi January 10, 2026January 10, 2026

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Introduction

This Mediterranean Lentil Soup is a hearty, flavorful dish perfect for cozying up on a chilly day. Packed with wholesome vegetables and fragrant spices, it’s both nutritious and satisfying. Ready in around 40 minutes, it makes a wonderful meal for the whole family.

A white bowl filled with a thick lentil stew showing many layers of small green lentils mixed with orange carrot chunks and small pieces of tomato, all simmered in a rich, brownish-yellow broth. There are bits of dark green leafy herbs scattered throughout the stew on top, adding texture and color. The bowl sits on a white marbled surface with a metal spoon and some green leaves blurred in the background. The stew looks warm and hearty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
1 tsp dried oregano
1 ½ cups brown or green lentils (rinsed)
6 cups vegetable broth (or chicken broth)
1 bay leaf
1 can diced tomatoes (or 2 fresh, chopped)
2 cups fresh spinach or kale (optional)
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened. Stir in minced garlic, tomato paste, ground cumin, ground coriander, smoked paprika, and dried oregano. Cook for another 1–2 minutes until fragrant.
Step 2: Add the rinsed lentils, vegetable broth, bay leaf, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 25–30 minutes until the lentils are tender.
Step 3: Stir in fresh spinach or kale if using, cooking until wilted. Add lemon juice and season with salt and pepper to taste.
Step 4: Remove the bay leaf. Ladle the soup into bowls and garnish with chopped fresh parsley. Drizzle with a bit of olive oil if desired, then serve warm.

Tips & Variations

For a creamier texture, blend part of the soup before adding the greens.
Swap spinach or kale for Swiss chard or mustard greens based on preference.
Add a pinch of red pepper flakes for a mild spicy kick.
Use chicken broth instead of vegetable broth for a richer flavor.
Serve with crusty bread or pita for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a bowl full of thick lentil soup with visible green lentils, bright orange carrot pieces, and small bits of green herbs floating on top. The soup looks hearty and full of small ingredients like onions and spices, giving it a textured appearance with orange, green, brown, and yellow tones mixed throughout. The bowl is white and sits on a white marbled surface, with some green leafy herbs and part of a spoon visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and tend to become mushy, which will change the texture of the soup. If using red lentils, reduce the cooking time and monitor closely to avoid overcooking.