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; 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); 1 cup green or brown lentils

There’s something ridiculously satisfying about a bowl of homemade soup that warms you up from the inside out—and this Mediterranean Lentil Soup Recipe hits that spot perfectly. Packed with fresh veggies, herbs, and hearty lentils, it’s one of those dishes you’ll want on repeat as the cooler months roll in.

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

I’ve made this Mediterranean Lentil Soup Recipe a dozen times, and every single time it feels like a warm hug. It's not just filling but genuinely flavorful in a way that reminds me of sunny Mediterranean coastlines—without leaving my kitchen. You’re going to love how easy it is, too.

Simple, wholesome ingredients: Lentils and veggies come together with herbs to create deep, comforting flavors without a ton of fuss.
Hearty but healthy: Packed with plant-based protein and fiber, this soup keeps you full and satisfied without feeling heavy.
Flexible and forgiving: You can tweak the herbs, spice levels, or texture easily to match your mood or pantry.
Perfect for cozy nights: This soup simmers into a rich, fragrant bowl of goodness that’s just right for chilly days or when you want a nutritious meal with minimal effort.

Ingredients & Why They Work

The ingredients in this Mediterranean Lentil Soup Recipe are straightforward, but each plays an important role in balancing flavor, texture, and nutrition. Pick quality olive oil and fresh veggies for the best results.

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: It’s the foundation for sautéing your aromatics and lends a fruity richness that’s signature to Mediterranean cooking.
Yellow onion: Adds natural sweetness and depth once softened—don’t rush this step, it’s key for flavor.
Carrots: Brings a subtle sweetness that balances the acidity of the tomatoes.
Celery ribs: Adds freshness and a gentle crunch if you like some texture in your soup.
Tomato paste: Intensifies the tomato flavor and adds body to the broth when toasted with spices.
Garlic cloves: Garlic is a flavor powerhouse—mince finely so it melds beautifully without overpowering.
Cumin: Gives the soup a warm, earthy undertone that’s comforting and aromatic.
Dried oregano: A classic herb in Mediterranean dishes, it adds a subtle bright note.
Dried basil: Adds a sweet, slightly peppery flavor that pairs perfectly with tomatoes.
Dried thyme: Provides a woody, minty hint that enriches the herb blend.
Kosher salt and black pepper: Season to taste—it’s what pulls everything together.
Fire-roasted diced tomatoes: Bring smoky depth and juiciness that makes the soup lively.
Low-sodium vegetable broth: Creates a savory liquid base and lets you control the salt better than pre-seasoned options.
Green or brown lentils: These keep their shape after cooking and contribute a hearty, satisfying texture.
Kale leaves: Adds a dose of green and a wonderful chewy texture when stirred in at the end.
Fresh lemon juice: Brightens up the whole soup with a fresh, zesty punch that makes all the flavors pop.

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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 adaptable it is—whether you’re short on ingredients or want a different texture, you can make it your own without losing the heart of the soup.

Variation: I sometimes swap kale for spinach or Swiss chard depending on what I have; you’ll find the soup still shines with any leafy green.
Add some heat: A pinch of red pepper flakes or a dash of harissa stirred in gives a lovely spicy kick that wakes up the palate.
Chunky vs. Creamy: Personally, I love using an immersion blender to partially blend the soup, creating a creamy base with some lentils and veggies left whole—try both ways and see what you prefer!
Protein boost: For extra protein, I sometimes toss in cooked chickpeas or top with crumbled feta just before serving.

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 Veggies Until They’re Soft and Sweet

Start by heating the olive oil in a large pot over medium heat. I like to do this first so the oil gets just warm enough to carry the flavors without burning. Add the diced onion, celery, and carrots—these aromatic veggies are the flavor foundation. Stir them for about 4 to 5 minutes until the onion turns translucent and soft. You want to coax out sweetness without browning or crisping here.

Step 2: Infuse with Tomato Paste, Garlic, and Spices

Next up, stir in the tomato paste, minced garlic, cumin, oregano, basil, thyme, and a good pinch of salt and freshly ground pepper. Toast this mixture for 1 to 2 minutes. What you’re looking for is the raw edge of the spices to mellow and their aromas to bloom—your kitchen will smell amazing. Keep stirring so nothing sticks to the pot.

Step 3: Add Tomatoes, Broth, and Lentils and Simmer Slow and Steady

Pour in the fire-roasted diced tomatoes, vegetable broth, and rinsed lentils. Give it all a good stir to combine. Crank up the heat to bring it to a boil, then immediately lower to a gentle simmer. Partially cover the pot with a lid—this lets steam escape so you avoid over-thickening—and let it cook for 25 to 30 minutes. You’ll want the lentils tender but still holding shape and the soup nicely thickened.

Step 4: Optional Blending for Creaminess

Depending on your mood, use an immersion blender to pulse blend the soup for just a few seconds to create a creamy texture while still retaining some chunks. I often do this partial blend because it adds body without losing the heartiness.

Step 5: Finish with Kale and Lemon Juice for Freshness

Stir in the kale leaves and lemon juice, and simmer just a minute or two until the greens soften but still have a bit of bite. Then taste and adjust seasoning—sometimes I add a splash more lemon for brightness or a pinch more salt. That final zing of lemon is what really lifts the soup and makes it pop.

Top Tip

After making this soup a dozen times, I’ve learned a few small tweaks that make a big difference in flavor and texture. These tips are what keep me coming back to this recipe with confidence.

Toast the tomato paste and spices: Never skip toasting the tomato paste and spices—it develops a richer, deeper flavor that makes this soup stand out.
Don’t overcook lentils: Keep an eye on the lentils as they simmer—they should be tender but not mushy to maintain texture.
Fresh lemon juice at the end: Adding lemon juice right before serving brightens flavors beautifully and balances the earthy lentils.
Partial blending technique: Use an immersion blender just for a few quick pulses—you get a comforting creamy texture without losing chunkiness.

How to Serve Mediterranean Lentil Soup Recipe

Mediterranean lentil soup - Serving Suggestion

Garnishes

I usually finish my bowl of this soup with a drizzle of extra virgin olive oil and a sprinkle of freshly chopped parsley or cilantro for that herbal brightness. Sometimes I add a few crumbled feta cubes for salty creaminess—that’s a real treat! A little cracked black pepper on top always feels just right.

Side Dishes

This soup stands beautifully on its own, but I like pairing it with warm pita bread or crispy garlic bread to soak up every drop. A simple Greek salad on the side adds a fresh contrast that makes the meal feel complete.

Creative Ways to Present

For special occasions, I serve this soup in rustic terracotta bowls and top with a dollop of plain yogurt or labneh swirled in for creaminess. Adding a sprinkle of toasted pine nuts or a dash of smoked paprika can turn a weeknight dinner into something a bit more festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Mediterranean Lentil Soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen after a day or two, so I often find leftovers even more delicious than the fresh batch. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or bags and it holds up well for about 3 months. When ready, thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if it’s thickened too much.

Reheating

To reheat, I prefer warming it gently in a pot over medium-low heat, stirring occasionally to prevent sticking. If the soup tastes too thick, add a little broth or water and finish with a squeeze of lemon juice to revive the flavors.

Frequently Asked Questions:

Can I use red lentils instead of green or brown in this Mediterranean Lentil Soup Recipe?

Red lentils tend to break down more and create a mushier texture, so they’re less ideal for this recipe if you want that hearty, slightly chunky consistency. But if you like a smooth, creamy soup, red lentils can work well—just reduce the cooking time to avoid overcooking.

Is this Mediterranean Lentil Soup Recipe suitable for vegans?

Absolutely! This soup uses no animal products and relies on vegetable broth and plant-based ingredients. Just be sure to use vegan broth and skip any dairy garnishes like feta if serving vegan guests.

Can I prepare this soup in a slow cooker?

Yes! You can sauté the veggies and spices first, then transfer everything to your slow cooker with the tomatoes, broth, lentils, and seasonings. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until lentils are tender. Add kale and lemon juice at the end.

What’s the best way to adjust seasoning if the soup tastes flat?

A quick squeeze of fresh lemon juice often brightens and balances the flavors wonderfully. Also, taste for salt and pepper before serving. If it still feels flat, a bit of extra cumin or a pinch of smoked paprika can add depth.

Final Thoughts

To me, this Mediterranean Lentil Soup Recipe truly feels like comfort food with a bright personality. It’s one of those meals that’s simple yet special, perfect for anyone looking to eat well without complicated steps. I hope you find it as satisfying and nourishing as I do—and maybe it’ll become a favorite in your kitchen, too, just like it is in mine.