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)

There’s something incredibly comforting about a bowl of soup that’s both hearty and fresh—this Mediterranean Lentil Soup Recipe hits that mark perfectly. With its rich, smoky tomatoes and fragrant herbs, it feels like a warm hug on a chilly day.

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

I can’t tell you how many times this Mediterranean Lentil Soup Recipe has been my go-to comfort meal. It’s simple to make but packed with so much flavor that even my skeptical family members keep asking for seconds.

Hearty and healthy: Lentils provide plant-based protein and fiber that keep you feeling full and satisfied.
Full of Mediterranean flavor: Think cumin, oregano, and lemon juice brightening every spoonful.
Perfect for all skill levels: You don’t need to be a pro cook to make this soup taste like it’s from a cozy café.
Flexible and forgiving: Easy to adapt with whatever veggies or herbs you have on hand.

Ingredients & Why They Work

Every ingredient in this Mediterranean Lentil Soup Recipe plays a role, balancing hearty, fresh, and aromatic notes. Grab good-quality olive oil and fire-roasted tomatoes if you can—they really dial up the flavor.

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 richness and helps soften the veggies while infusing the soup with a fruity warmth.
Yellow onion: The sweet savoriness when sautéed lays the foundation for the soup’s depth.
Carrots: Their natural sweetness contrasts beautifully with the tangy tomatoes.
Celery ribs: Bring a subtle aromatic crunch and balance the soup’s flavors.
Tomato paste: Intensifies the tomato flavor with concentrated umami notes.
Garlic: Classic flavor booster that gives the soup its signature fragrance.
Cumin: Adds warm earthiness that’s essential in Mediterranean cooking.
Dried oregano, basil, thyme: These herbs create the classic herbal backdrop that makes this soup comforting and bright.
Kosher salt and black pepper: It’s all about seasoning to taste — these bring everything to life.
Fire-roasted diced tomatoes: Their smoky charred flavor adds depth and richness.
Low-sodium vegetable broth: Keeps the soup flavorful without overpowering saltiness.
Green or brown lentils: Nutritious, hold their shape nicely, and thicken the soup while providing protein.
Kale leaves: Tossed in at the end for color, nutrition, and a gentle bite.
Lemon juice: My secret weapon to brighten everything with a refreshing zing right at the finish.

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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 how open this Mediterranean Lentil Soup Recipe is to your tweaks. Sometimes I'll add a pinch of smoked paprika for a deeper smoky kick or swap kale for spinach depending on what’s in my fridge. You really can’t go wrong experimenting here.

Variation: Adding chopped chorizo or sausage has made this a hit at family dinners when I want to serve something meatier.
Dietary swaps: For a gluten-free or paleo twist, just be sure your broth is compliant—everything else is naturally plant-based and friendly.
Seasonal changes: I like to add diced butternut squash in fall for a touch of sweetness and extra texture.

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: Soften the Veggies Gently

I start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery and stir frequently for about 4 to 5 minutes. You want the onions translucent but not browned. This gentle sauté releases their natural sweetness and builds an aromatic base.

Step 2: Layer in Tomato and Spices

Next, I add the tomato paste, garlic, cumin, oregano, basil, thyme, salt, and pepper. Stir it well and let it cook for about 1 to 2 minutes. This “toasting” step wakes up the spices and deepens their flavors—don't rush it or the garlic might burn!

Step 3: Simmer Lentils and Tomatoes

Pour in the fire-roasted diced tomatoes, vegetable broth, and rinsed lentils. Bring everything to a boil. Once bubbling, reduce the heat to low, partially cover, and let it simmer for 25 to 30 minutes. The lentils should be tender but still hold their shape. Peek occasionally and give it a stir to prevent sticking.

Step 4: Blend for Texture (Optional)

Depending on your mood, you can leave the soup chunky or use an immersion blender to gently blend a few spots for a creamy texture. I usually like it halfway blended—keeps the rustic feel but smooths the broth nicely.

Step 5: Finish with Kale and Lemon

Finally, stir in the chopped kale and lemon juice. Let it simmer another 1 to 2 minutes just to soften the kale slightly. Taste the soup and adjust with more lemon, salt, or pepper to really make the flavors pop. Then it’s ready to serve!

Top Tip

Through many batches of this soup, I’ve learned some small tweaks make a big difference. Here are a few tips I swear by so your Mediterranean Lentil Soup Recipe is as good as mine—if not better!

Toast the spices: Don’t skip the step where you cook the garlic and tomato paste with the spices—it unlocks rich, deep flavor.
Watch the lentils: If you simmer too long, they can get mushy, so check them starting at 25 minutes.
Use fresh lemon juice: Bottled lemon juice just doesn’t give the same bright finish.
Don’t forget to taste: The flavor really comes alive at the end when you adjust seasoning and lemon juice.

How to Serve Mediterranean Lentil Soup Recipe

Mediterranean Lentil Soup - Serving Suggestion

Garnishes

I love topping my soup with a drizzle of extra virgin olive oil and a sprinkle of freshly chopped parsley or cilantro. Sometimes a dollop of plain Greek yogurt adds a lovely creamy contrast that makes each spoonful feel extra special.

Side Dishes

Crusty bread or warm pita triangles are my favorite sides here. They scoop up every bit of soup and add that comfort food vibe. Occasionally I pair it with a fresh cucumber and tomato salad to echo those Mediterranean flavors.

Creative Ways to Present

For a casual dinner party, I’ve served this soup in rustic bread bowls with a wedge of lemon on the side to squeeze fresh. It impresses guests without piling on effort. Garnishing with microgreens or edible flowers makes it feel festive and vibrant.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I always let the soup cool down a bit before refrigerating to preserve texture and flavor.

Freezing

This soup freezes like a champ! I portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When thawed, some separation happens but just give it a good stir while reheating—it’s as tasty as fresh.

Reheating

I like to reheat on the stovetop over medium-low heat, stirring occasionally. If it tastes a little muted after fridge or freezer storage, a squeeze of fresh lemon juice and a sprinkle of salt always brings it right back.

Frequently Asked Questions:

Can I use red lentils for this soup?

Red lentils cook faster and turn mushy, which will result in a creamier soup rather than the chunkier texture the recipe aims for. If you like a smooth soup, red lentils work, but reduce the simmering time and keep an eye on them.

Is this soup gluten-free?

Yes! This Mediterranean Lentil Soup Recipe is naturally gluten-free as long as you use gluten-free vegetable broth. Lentils and vegetables contain no gluten, making it safe for those with gluten sensitivities.

How do I make this soup spicier?

To add heat, I usually toss in a pinch of red pepper flakes or diced fresh chili when sautéing the vegetables. Start small and increase to taste to keep the spice balanced with the other flavors.

Can I make this soup in a slow cooker?

Absolutely! Sauté your veggies and spices first for the best flavor, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until lentils and veggies are tender. Add kale and lemon juice near the end of cooking.

Final Thoughts

This Mediterranean Lentil Soup Recipe is truly close to my heart because it's comfort food that’s both nourishing and bursting with fresh flavors. I love sharing it with friends because it’s easy, satisfying, and feels special without requiring fuss. I hope that when you make it, you’ll find it as cozy and uplifting as I do—perfect for any day you want a bowl full of warmth and something wholesome.