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; 1 (28-ounce) can fire-roasted diced tomatoes; 6 cups low-sodium vegetable broth; 1 cup green or brown lentils; 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; 3 leaves kale, stemmed and sliced; 1 lemon, juiced (about 3 tablespoons)

There’s something incredibly comforting about a warm bowl of lentil soup that feels both nourishing and satisfying. This Mediterranean Lentil Soup Recipe brings together bright, earthy flavors and hearty ingredients that make it a true kitchen staple you’ll return to again and again.

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

From my first spoonful, this soup won me over with its blend of rich Mediterranean herbs and the satisfying texture of lentils. It’s a feel-good meal, perfect for chilly evenings or anytime you want something wholesome and delicious.

Hearty & Nutritious: Lentils pack plant-based protein and fiber, making this soup filling and healthy.
Vibrant Flavors: The mix of cumin, oregano, basil, and thyme gives the soup a fragrant Mediterranean vibe.
Simple Ingredients: Mostly pantry staples and fresh veggies, so it’s easy to pull together without a fuss.
Flexible Texture: Choose chunky or smooth with a quick blend—either way, it’s a delight.

Ingredients & Why They Work

The magic in this Mediterranean Lentil Soup Recipe lies in how each ingredient plays off the others—earthy lentils paired with bright lemon, aromatic herbs blending with the richness of roasted tomatoes. Sourcing fresh veggies and quality olive oil really lifts the dish.

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 carries the flavors of all the sautéed aromatics beautifully.
Yellow onion: The sweet base that softens into a lovely depth of flavor when gently cooked.
Carrots: Bring subtle natural sweetness and texture that balances the savory broth.
Celery ribs: Add a subtle crunch and classic “soup flavor” that rounds out the base.
Tomato paste: Concentrated tomato flavor that deepens the soup’s color and taste.
Garlic: Essential aromatic that brightens and layers complexity.
Cumin: Earthy warmth that ties in perfectly with Mediterranean herbs.
Dried oregano, basil, thyme: These dried herbs bring that unmistakable Mediterranean essence.
Kosher salt & black pepper: To season carefully and enhance every ingredient.
Fire-roasted diced tomatoes: Smoky sweetness gives the soup a little extra depth.
Low-sodium vegetable broth: Keeps the soup flavorful but lets you control the saltiness.
Green or brown lentils: They hold shape well and provide hearty protein and fiber.
Kale leaves: Adds nutrition and a bit of chewiness that contrasts nicely.
Lemon juice: The finishing touch, lifting and brightening the flavors just before serving.

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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 the best parts about this Mediterranean Lentil Soup Recipe is how easy it is to tailor it. I often swap kale for spinach when I’m low on greens or bump up the garlic for a bolder taste. Play around until it feels just right.

Variation: I’ve loved adding a dash of smoked paprika for a smoky twist, especially on cooler nights—it’s become my go-to comfort soup upgrade.
Dietary Modifications: This recipe is naturally vegan and gluten-free, but you can add a scoop of plain Greek yogurt or a sprinkle of feta for a twist if you’re not vegan.
Seasonal Changes: In warmer months, try stirring in fresh chopped herbs like parsley or mint at the end for a lively freshness.
Texture Tweaks: Blend half the soup for creaminess but leave some hearty lentils whole for a nice contrast in mouthfeel.

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 your aromatics

Warm the olive oil in a large pot over medium heat, then toss in the diced onions, celery, and carrots. Stir them gently for about 4 to 5 minutes until the onions turn translucent and everything smells sweet and inviting. Don’t rush this step—it builds your flavor foundation!

Step 2: Infuse the base with tomato and spices

Stir in the tomato paste, minced garlic, cumin, oregano, basil, thyme, salt, and pepper. Let everything toast together for 1 to 2 minutes—this is where those herbs bloom and the garlic mellows. Keep an eye so the garlic doesn’t burn!

Step 3: Add tomatoes, broth, and lentils, then simmer

Pour in the fire-roasted diced tomatoes, vegetable broth, and rinsed lentils. Give it a good stir to blend those layers, then bring the pot to a boil. Once boiling, reduce heat to low, cover partially with a lid, and let it simmer gently for 25 to 30 minutes. The lentils will become tender and soak up all those gorgeous flavors.

Step 4: Blend to your preferred consistency

This is your moment to customize the soup’s texture. You can use an immersion blender to partially blend the soup for creaminess while keeping some chunks or skip this if you like it rustic and chunky. I tend to blend about a third of it for a creamy texture that still has body.

Step 5: Finish with kale and fresh lemon

Stir in the sliced kale and fresh lemon juice, letting the kale soften for a minute or two. Taste and adjust with more lemon juice, salt, or pepper if needed — that final bright hit of lemon really lifts everything beautifully before serving.

Top Tip

After cooking this Mediterranean Lentil Soup Recipe several times, I’ve learned a few tricks that really step it up. These helped me get consistent, delicious results every time—and I want the same for you.

Quality Olive Oil: Using a good extra virgin olive oil makes all the difference in the soup’s base flavor and aroma.
Don’t Skip Toasting the Spices: Toast the garlic and herbs briefly to unlock their deepest flavors without burning—you’ll notice the soup tastes so much richer.
Partial Blending: Try blending just a portion of the soup for that luxurious texture without losing the hearty bite of lentils and veggies.
Finishing with Lemon: The timing of adding lemon juice is crucial—add it off the heat or in the final moments to preserve its fresh brightness.

How to Serve Mediterranean Lentil Soup Recipe

Mediterranean Lentil Soup - Serving Suggestion

Garnishes

I love topping this soup with a drizzle of extra virgin olive oil and a few torn fresh parsley leaves for a pop of color and freshness. Sometimes, I sprinkle some crumbled feta on top too—this adds a creamy tang that balances the lemon beautifully.

Side Dishes

This soup pairs wonderfully with warm, crusty bread or pita to soak up every drop. A simple green salad dressed with lemony vinaigrette complements the soup’s flavors without overpowering them.

Creative Ways to Present

For a special occasion, I’ve served this lentil soup in hollowed-out mini sourdough loaves—it's delightful and makes a charming presentation. Adding a dollop of herbed yogurt or labneh in the center really impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen after a day, so it tastes even better the next day—just give it a good stir before reheating.

Freezing

This Mediterranean Lentil Soup Recipe freezes beautifully. Portion it into freezer-safe containers, leaving some headspace as the soup expands, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

I reheat it gently on the stove over medium-low heat, adding a splash of water or broth if it’s too thick. Stir often to prevent sticking and keep the kale tender without overcooking it further.

Frequently Asked Questions:

Can I use red lentils instead of green or brown?

You can, but red lentils tend to break down more quickly and will yield a mushier soup texture. If you prefer a chunkier soup, green or brown lentils are your best bet.

Is this soup vegan and gluten-free?

Yes! This Mediterranean Lentil Soup Recipe is naturally vegan and gluten-free as long as you use vegetable broth that meets your dietary needs.

Can I prepare this soup in a slow cooker?

Absolutely! After sautéing the veggies and toasting the spices, transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours until lentils are tender. Add kale and lemon juice at the very end.

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

Try adding more salt and a splash more lemon juice to brighten the flavors. Sometimes a pinch of your favorite chili flakes can also give it a nice kick. Taste as you go for the perfect balance.

Final Thoughts

This Mediterranean Lentil Soup Recipe is one of those dishes I turn to when I want cozy, wholesome food without fuss. It’s simple but packs plenty of flavor, which is why it’s become a favorite in my kitchen—and I’m sure you’ll love it just as much once you try it. So grab your pot, and let's make a batch that feels like a warm hug in every spoonful.