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 garlic, minced; 2 teaspoons cumin; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; Kosher salt, to taste; 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 lemon juice)

There’s something incredibly comforting about a warm bowl of soup that hugs you from the inside out. This Mediterranean Lentil Soup Recipe is just that—a vibrant, hearty dish packed with wholesome ingredients and bold flavors that’ll become your new go-to on chilly days.

The image shows two white bowls filled with a thick vegetable soup on a white marbled surface. Each bowl contains many visible layers: bright red tomato pieces, orange carrot chunks, dark green leafy vegetables, and small bits of light brown barley or rice, all mixed in a reddish-brown broth. One bowl has a silver spoon resting inside, partially covered by the soup. The soup has a slightly glossy and chunky texture with pepper flakes sprinkled on top. A small part of a white-cooked pan filled with the same soup is seen on the right side. A woman's hand is not visible, but a white cloth napkin is positioned near the bottom left corner of the image. 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

Honestly, this Mediterranean Lentil Soup Recipe holds a special place in my heart because it’s as nourishing as it is flavorful. Every time I make it, those simple pantry staples come together to create something truly satisfying. Plus, it’s one of those recipes you can tweak to your heart’s content!

Rich & Hearty: The lentils give this soup a wonderful, filling texture and protein boost that keeps you energized.
Layered Mediterranean Flavors: With cumin, oregano, thyme, and fire-roasted tomatoes, the taste is vibrant but never overpowering.
Healthy & Comforting: It’s packed with veggies and kale, making it a balanced meal that’s also cozy and warm.
Super Flexible: Whether you want it chunky or creamy, mild or spiced up, this soup adapts beautifully to your style.

Ingredients & Why They Work

What’s wonderful about this recipe is how everyday ingredients team up for a flavorful, nutritious soup. I always recommend fresh veggies and good-quality olive oil—trust me, it makes a noticeable difference!

Flat lay of a small white ceramic bowl filled with golden extra virgin olive oil, a medium whole yellow onion with smooth skin, two medium whole carrots with vibrant orange color, two fresh celery ribs with leafy ends, a small white ceramic bowl holding thick deep red tomato paste, three fresh garlic cloves with papery white skins, a small white ceramic bowl of mixed dried oregano, basil, thyme, and cumin spices, a pinch of coarse kosher salt and freshly ground black pepper spread artistically on the surface, a small white ceramic bowl of fire-roasted diced tomatoes showing charred edges, a small white ceramic bowl with green lentils, three fresh kale leaves with stems removed and sliced, and a whole bright yellow lemon, placed 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 a fruity richness and helps build flavor as you sauté the veggies.
Yellow onion: Provides a sweet, aromatic base that softens nicely without overpowering.
Carrots: Bring just a touch of natural sweetness and beautiful color.
Celery: Adds that subtle, fresh note that balances the heartier ingredients.
Tomato paste: Intensifies the tomato flavor and helps thicken the soup.
Garlic: Essential for that classic Mediterranean zing—fresh is always best here.
Cumin: Offers a warm, earthy undertone that’s unmistakably Mediterranean.
Dried oregano, basil & thyme: These herbs contribute to the layered, fragrant flavor profile.
Kosher salt & pepper: Used to balance and elevate all the flavors.
Fire-roasted diced tomatoes: Their smokiness adds depth and subtle sweetness—such a game changer.
Vegetable broth: The flavorful liquid base that ties everything together.
Green or brown lentils: The protein powerhouse of this soup, holding their shape beautifully when cooked.
Kale: Adds a vibrant green freshness and a nutritional punch right at the end.
Lemon juice: The final bright note that brings out all the flavors and adds a lovely tang.

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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

One of my favorite things about this Mediterranean Lentil Soup Recipe is how flexible it is—feel free to adjust it based on what you have or prefer.

Variation: I like to toss in some chopped spinach instead of kale if that’s what’s in my fridge—it softens quicker and gives the soup a slightly sweeter flavor.
Add some heat: For a spicier kick, a pinch of crushed red pepper flakes or a dash of smoked paprika really brings a new dimension.
Make it creamy: Using your immersion blender to blend about half the soup makes for that wonderful creamy-chunky texture I adore.
Vegan protein boost: Add cooked chickpeas or a spoonful of tahini stirred in at the end for extra creaminess and nutrition.

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

A white pot sits on a white marbled surface, filled with layers of chopped vegetables and spices. The bottom layer is a mix of small diced orange carrots, light green celery, and white onions spread evenly around. On top of this, there is a small pile of finely minced white garlic near the center. To one side of the garlic, there is a bright red dollop of tomato paste. Next to the tomato paste, there are three piles of different dry herbs and spices in green, dark brown, and speckled black colors. A black spoon with a light wooden handle rests on the edge of the pot, with its bowl inside among the ingredients. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Base Veggies for Flavor

Heat the olive oil over medium heat in a large pot. Toss in your diced onion, celery, and carrots. Stir every now and then for about 4 to 5 minutes until the onions look translucent and the veggies start to soften. This is a crucial step because those aromatics build the foundation of the soup’s flavor. Don’t rush it!

Step 2: Infuse with Garlic, Tomato Paste & Spices

Next, stir in the tomato paste, minced garlic, dried oregano, basil, thyme, cumin, and season with salt and pepper. Let the mixture toast for about 1 to 2 minutes—this helps the spices bloom and deepen, creating that undeniably delicious aroma you’ll love.

Step 3: Add the Tomatoes, Broth & Lentils, Then Simmer

Pour in the fire-roasted tomatoes, vegetable broth, and lentils. Give everything a good stir, bring to a boil, then lower the heat to a gentle simmer. Cover the pot partially and let it cook for about 25 to 30 minutes, or until the lentils are tender but not mushy. This slow simmer melds all the flavors together wonderfully.

Step 4: Blend to Your Desired Texture

You can leave this soup chunky if you prefer lots of texture, or grab your immersion blender and blend portions of the soup for a creamier consistency. I usually do a mix of both because it’s just so satisfying! Just a few quick pulses will do the trick—don’t overdo it.

Step 5: Finish with Kale and Lemon Juice

Stir in the sliced kale and the lemon juice. Let the soup simmer for another 1 to 2 minutes so the kale softens without losing its vibrant color. Then give it a taste—you might want to add a little more salt, pepper, or lemon juice to brighten it all up.

Top Tip

After making this Mediterranean Lentil Soup Recipe a dozen times, I’ve learned a few simple tricks that make all the difference between “just good” and truly memorable.

Low & Slow Simmer: Be patient with your lentils—cooking them gently at low heat prevents them from breaking down and keeps the soup from turning to mush.
Toast Your Spices: Always let your spices toast briefly with the tomato paste and garlic; it releases their essential oils and boosts flavor.
Lemon Juice at the End: The fresh acidity of lemon juice lifts the entire soup—you don’t want to skip this finishing touch!
Partial Blending: Blend only part of the soup if you want creaminess with texture—it’s my secret to a rich, satisfying bowl every time.

How to Serve Mediterranean Lentil Soup Recipe

Mediterranean Lentil Soup - Serving Suggestion

Garnishes

I like to top my soup with a drizzle of good olive oil, a sprinkle of fresh chopped parsley or cilantro, and sometimes a little crumbled feta cheese for a salty contrast. A dollop of Greek yogurt or a swirl of tahini also adds a lovely creaminess if you’re feeling indulgent.

Side Dishes

Crusty bread or warm pita is perfect alongside this soup—nothing beats dipping into those flavors. A simple green salad or roasted veggies round out the meal beautifully without competing with the soup’s rich tastes.

Creative Ways to Present

For a cozy dinner party, I’ve served this lentil soup in rustic bowls with little bowls of toppings to pick from—like olives, diced cucumbers, or fresh herbs—letting guests customize their bowls. It turns a humble soup into a fun, interactive meal experience!

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the fridge for up to 4 days. I usually cool it completely before refrigerating to maintain fresh flavors and texture.

Freezing

It freezes like a champ! Just portion it into freezer-safe tubs or bags, leaving some room for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.

Reheating

I recommend reheating slowly over low heat, stirring frequently. If the soup thickened too much after storing, just add a splash of vegetable broth or water to loosen it up while warming.

Frequently Asked Questions:

Can I use red lentils instead of green or brown?

Red lentils cook much faster and tend to break down into a puree rather than stay firm, which changes the texture of the soup. If you want a creamier soup, they can work, but for this recipe’s intended texture, green or brown lentils are best.

Is this soup vegan?

Yes, this Mediterranean Lentil Soup Recipe is completely vegan as written, using vegetable broth and no animal products. It’s nourishing and flavorful without any meat or dairy.

Can I prepare this soup in a slow cooker?

Absolutely! Just sauté the veggies and spices as usual, then transfer everything to the slow cooker. Cook on low for about 6 to 7 hours or high for 3 to 4 hours, adding the kale and lemon juice in the last 15 minutes.

How do I adjust the seasoning if the soup tastes flat?

A squeeze more lemon juice or a pinch more salt usually brightens the flavors immediately. If it’s still bland, a bit of additional cumin or some freshly cracked black pepper can boost the depth. Taste as you go!

Final Thoughts

This Mediterranean Lentil Soup Recipe feels like a warm hug whenever I make it—heartwarming, comforting, and packed with flavors that take you on a little Mediterranean journey. I hope you give it a try and find it as satisfying and easy to love as I have. It’s one of those dishes you’ll want to keep in your rotation, trust me!