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

There's something incredibly comforting about a warm, hearty bowl of homemade soup, especially when it’s bursting with fresh, bright flavors. This Mediterranean Lentil Soup Recipe combines earthy lentils, fragrant herbs, and a splash of zesty lemon that turns simple ingredients into a soul-satisfying meal you'll want to make again and again.

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’m genuinely excited to share this soup because it hits all the marks: nutritious, easy to make, and rich with Mediterranean zest that keeps things interesting. It’s the kind of recipe that feels both familiar and fresh every time you eat it.

Simple ingredients: Uses pantry staples combined with fresh aromatics for maximum flavor without fuss.
Hearty and healthy: Lentils provide plant-based protein and fiber, making it wonderfully filling.
Versatile texture: You can blend it creamy or keep it chunky depending on your mood.
Bright finishing touch: Lemon juice adds a refreshing zing that balances richness beautifully.

Ingredients & Why They Work

Each ingredient in this Mediterranean Lentil Soup Recipe plays a vital role in building layers of flavor, creating a hearty but light dish that’s easy to pull together. I always look for fresh veggies and quality olive oil to bring out the best in the recipe.

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: The base fat that lends richness and helps release flavor from spices and vegetables.
Yellow onion: Adds mild sweetness and depth when sautéed until translucent.
Carrots: Bring natural sweetness and texture to the soup.
Celery ribs: Offer a subtle, savory crunch that balances the dish.
Tomato paste: Concentrated umami boost, intensifies the stew’s overall flavor.
Garlic cloves: Aromatic punch that partners beautifully with the herbs.
Cumin: Warm, earthy spice that gives the soup its subtly exotic note.
Dried oregano, basil, and thyme: Classic Mediterranean herbs that round out the flavor profile.
Fire-roasted diced tomatoes: Impart a smoky depth and vibrant color.
Low-sodium vegetable broth: Adds liquid and savory foundation without overwhelming saltiness.
Green or brown lentils: Provide protein and body, holding shape nicely without turning mushy.
Kale leaves: A nutrient-packed green that softens quickly but keeps some bite.
Lemon juice: The bright, zesty finish that lifts and brightens every spoonful.

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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 easily it adapts to what you have on hand or what you feel like eating. I often tweak the herbs or add a little heat, but it never loses that comforting, vibrant character.

Variation: When I want extra smokiness, I add a pinch of smoked paprika, which plays wonderfully with the fire-roasted tomatoes.
Vegan/Gluten-Free: This recipe is naturally vegan and gluten-free, making it an easy fit for many dietary needs without any swaps.
Seasonal twist: In the summer, I swap kale for fresh spinach or Swiss chard, which cook down just as nicely.
Simplify: If you're short on time, pre-minced garlic and pre-chopped veggies work just fine — just keep an eye so you don’t burn the garlic.

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 veggies until golden and sweet

Pour the olive oil into a large pot and warm it over medium heat—once shimmering, add the diced onion, celery, and carrots. I like to stir them gently for about 4 to 5 minutes, keeping an eye on the onions until they turn translucent and soft. This stage is crucial; it builds the delicious base flavor. Don’t rush; patient sautéing makes all the difference.

Step 2: Infuse with tomato paste, garlic, and spices

Next, stir in the tomato paste, then toss in the minced garlic, cumin, oregano, basil, thyme, salt, and pepper. Give everything a good mix and toast those spices for 1 to 2 minutes. You'll start to smell that warm, fragrant aroma—this is where your Mediterranean Lentil Soup Recipe really comes alive.

Step 3: Simmer lentils with tomatoes and broth

Add the fire-roasted diced tomatoes, vegetable broth, and lentils to the pot. Stir everything together, then bring to a boil. Once boiling, turn the heat down to low, partially cover with a lid, and let it gently simmer for 25 to 30 minutes. You want the lentils tender but not mushy — that chewy texture gives the soup good body.

Step 4: Blend to your preferred texture

At this point, decide how you like your soup. I sometimes use an immersion blender to puree a few spots for a creamy yet chunky soup — but if you prefer it totally chunky, just leave it as is. This flexibility makes this recipe perfect for both cozy weeknights and when you’ve got guests.

Step 5: Finish with kale and lemon juice

Finally, stir in the kale leaves and lemon juice, then simmer for another minute or two to soften the kale just enough. Taste your soup and add more lemon juice, salt, or pepper if needed — that final hit of acidity lifts everything brilliantly. Serve hot, and enjoy!

Top Tip

Over the years, I’ve learned a few tricks that transform this Mediterranean Lentil Soup Recipe from good to unforgettable. These little tips make the cooking smoother and the flavors pop more vibrantly.

Toast your spices: Don’t skip toasting the cumin and herbs—it awakens their oils and deepens the aroma, which adds incredible flavor complexity.
Don’t overcook lentils: Keep a close eye after 20 minutes so they stay tender but keep some bite — mushy lentils can weigh down the soup.
Fresh lemon juice at the end: Adding lemon last brightens the soup like magic — always taste and adjust at serving time.
Use quality broth: A good vegetable broth really makes a difference, so I always pick a low-sodium, flavorful brand or homemade stock.

How to Serve Mediterranean Lentil Soup Recipe

Mediterranean Lentil Soup - Serving Suggestion

Garnishes

I love topping my lentil soup with a drizzle of extra virgin olive oil and freshly chopped parsley or cilantro — it adds a fresh herbal note and makes the bowl look inviting. A dollop of plain yogurt or a sprinkle of feta cheese also pairs beautifully if you want to add creaminess and tang.

Side Dishes

To round out the meal, I usually serve warm, crusty bread or pita on the side, perfect for dipping. A simple green salad with lemon vinaigrette complements the soup’s flavors nicely and keeps the meal balanced.

Creative Ways to Present

For a special gathering, I’ve served this soup in small, rustic bowls with a sprinkle of dukkah (a Middle Eastern nut and spice blend) on top for extra texture and flavor. Garnishing with thin lemon slices or lemon zest adds an elegant touch that guests always notice.

Make Ahead and Storage

Storing Leftovers

I find that this Mediterranean Lentil Soup Recipe tastes even better the next day as the flavors meld. I store leftovers in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before reheating.

Freezing

Freezing the soup works wonderfully — just cool it completely, then portion it into freezer-safe bags or containers. It keeps well for about 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

I usually reheat the soup in a saucepan over medium heat, stirring often to prevent sticking. If it thickens too much, add a splash of broth or water to loosen. Finish with a squeeze of fresh lemon juice to brighten the flavors back up before serving.

Frequently Asked Questions:

Can I use red lentils instead of green or brown?

Red lentils tend to cook faster and break down more, which will make the soup creamier and less chunky. For this Mediterranean Lentil Soup Recipe, brown or green lentils are preferred because they hold their shape better and add nice texture, but red lentils can be used if you prefer a smooth soup.

How do I make this soup spicier?

You can easily add some heat by including red pepper flakes or a diced jalapeño during the sauté step. Another option is to sprinkle some smoked paprika or cayenne pepper along with the cumin and herbs for a warm, spicy kick.

Can I prepare this soup in a slow cooker?

Yes! Start by sautéing the veggies and spices on the stovetop for better flavor, then transfer everything to a slow cooker with the tomatoes, broth, and lentils. Cook on low for 6 to 8 hours or high for 3 to 4 hours, stirring in kale and lemon juice at the end just before serving.

Is this recipe suitable for meal prep?

Absolutely! The soup stores beautifully and tastes great reheated — making it perfect for meal prep. Portion it into containers for lunches or dinners throughout the week, and don’t forget to add fresh lemon juice right before serving for the brightest flavor.

Final Thoughts

This Mediterranean Lentil Soup Recipe is one of my kitchen staples not just because it’s healthy and delicious, but because it’s truly comforting in every sense — warming you up after a long day and nourishing your body with every spoonful. I hope you'll enjoy making and sharing it as much as I do. Trust me, once you try it, it’ll become a favorite go-to soup in your repertoire, just like it did in mine.