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 of garlic (minced); 2 teaspoons cumin; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; Kosher salt and 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 juice)

There’s something about a steaming bowl that feels like a warm hug—and this Mediterranean Lentil Soup Recipe does just that. Vibrant, hearty, and bursting with flavors, it’s the kind of soup that invites you to slow down and savor every spoonful.

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 honestly can’t get enough of this Mediterranean Lentil Soup Recipe—it’s one of those dishes I turn to when I want comfort without the heaviness of cream or meat. Plus, its layers of spices and fresh ingredients make every bowl exciting rather than boring.

Wholesome flavors: The blend of cumin, oregano, thyme, and basil gives this soup a wonderfully balanced Mediterranean vibe that keeps me coming back.
Super nutritious: Lentils pack a punch in protein and fiber, making it a hearty, filling meal that keeps your energy steady.
Simple prep: With easy-to-find ingredients and straightforward steps, you don’t have to be a gourmet chef to nail this recipe.
Flexible and forgiving: Whether you want it chunky or creamy, with kale or spinach, this soup adapts to your kitchen mood.

Ingredients & Why They Work

Every ingredient in the Mediterranean Lentil Soup Recipe serves a purpose—from the earthy lentils to the bright lemon juice, each adds layers of flavor and texture. Here’s a little breakdown to help you shop smart and cook confidently.

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: This is the base, adding richness and a subtle fruity undertone as it sautés the veggies.
Yellow onion: Gives that sweet, savory foundation once it softens and turns translucent.
Carrots: Offer a touch of natural sweetness and a pleasant bite to balance the spices.
Celery ribs: Bring a hint of earthiness and a little crunch that softens perfectly while cooking.
Tomato paste: Intensifies the soup’s tomato flavor and deepens its color; don’t skip this step!
Garlic cloves: I like 3 to 4 cloves for a punch of savory aroma without overpowering the dish.
Cumin: This spice is the star of the show, giving the soup its warm, inviting Mediterranean vibe.
Dried oregano, basil, and thyme: These herbs round out the spice profile and bring that authentic Mediterranean garden feel.
Kosher salt and freshly ground black pepper: Essential for seasoning and adjusting the soup to your taste buds.
Fire-roasted diced tomatoes: Their smoky sweetness adds depth to the broth, making each bite more interesting.
Low-sodium vegetable broth: The savory liquid base—it’s best to use low sodium so you can control the salt level.
Green or brown lentils: They hold their shape well and soften just enough; red lentils tend to disintegrate, so save those for other dishes.
Kale leaves: I love adding kale for color, nutrition, and texture—but you can switch it up with spinach or chard.
Lemon juice: This bright finish wakes up the soup’s flavors and gives it that signature Mediterranean zing.

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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 that this soup feels like a kitchen canvas where you can play around based on what you have or what you’re craving. I usually sneak in extra garlic for a bolder flavor, but you can easily adjust the herbs or swap kale for other greens—just as good!

Variation: Once, I added a diced sweet potato along with the carrots—it lent a lovely natural sweetness and made the soup extra cozy on a chilly evening.
Protein boost: If you want to upgrade the protein, stir in some cooked chickpeas or shredded rotisserie chicken after simmering.
Spicier kick: A pinch of red pepper flakes or a dash of smoked paprika amps up the warmth for those who like a little heat.
Vegan swap: This is already plant-based, but for a creamier texture, I sometimes add a splash of coconut milk for richness without dairy.

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: Gently Sauté Your Aromatics

Heat your extra virgin olive oil in a large pot over medium heat. Toss in the diced onion, celery, and carrots. Stir them occasionally for about 4 to 5 minutes until the onion becomes soft and translucent. This base is key—it should smell sweet and inviting without browning too much, so keep the heat steady.

Step 2: Bring on the Flavors

Stir in the tomato paste, minced garlic, cumin, oregano, basil, thyme, salt, and pepper. Toast everything together for 1 to 2 minutes. This step really wakes up the spices and deepens the soup’s flavor. Be sure to stir constantly here to avoid burning the garlic—otherwise, you’ll get bitter notes.

Step 3: Simmer the Soup

Pour in the fire-roasted diced tomatoes, vegetable broth, and lentils. Give everything a good stir and bring it to a boil. Once boiling, reduce the heat to low, partially cover with a lid, and let it simmer gently for 25 to 30 minutes. You’re looking for tender lentils and a soup that’s nicely thickened—stir occasionally to keep the lentils from sticking to the bottom.

Step 4: Blend to Your Desired Texture

This is where you decide: do you want a chunky veggie-packed soup or a creamy, smooth experience? I usually take my immersion blender and pulse blend a few spots in the pot to thicken it up, keeping some texture but adding body. If you don’t have one, you can scoop out a bit, blend in a regular blender, then stir it back in.

Step 5: Finish with Greens and Brightness

Stir in the chopped kale and freshly squeezed lemon juice. Allow the soup to simmer an extra minute or two so the kale softens but still retains its vibrant color and slight bite. Always taste at this stage—you might want to add a little more lemon or adjust the salt and pepper for that perfect final flavor.

Top Tip

From making this Mediterranean Lentil Soup Recipe dozens of times, I’ve learned a few tricks that really make a difference between so-so and wow-worthy.

Toast the spices well: Taking 1-2 minutes to toast the garlic and spices with the tomato paste unlocks their full flavor potential.
Don’t overcook the lentils: Keep an eye towards the end of cooking to ensure they’re perfectly tender but not mushy—it keeps the texture lively.
Use fresh lemon juice at the end: It brightens the entire soup beautifully and gives it that authentic Mediterranean zing.
Spot blend for texture: Instead of fully pureeing the soup, I like blending just parts of it to keep a cozy, rustic feel.

How to Serve Mediterranean Lentil Soup Recipe

Mediterranean lentil soup - Serving Suggestion

Garnishes

I usually finish with a drizzle of extra virgin olive oil and a sprinkle of chopped fresh parsley or cilantro for a pop of color and freshness. Sometimes, I add a few crumbled feta crumbs for a salty tang that pairs wonderfully with the lemony broth.

Side Dishes

This soup pairs beautifully with crusty bread—especially a warm, chewy sourdough or a garlic-rubbed pita. For a heartier meal, I serve it alongside a simple Greek salad or some roasted Mediterranean veggies.

Creative Ways to Present

For family dinners or guests, I sometimes ladle the soup into small bowls and top each with a dollop of thick yogurt and a sprinkling of toasted pine nuts. It feels festive and adds a lovely contrast of texture and creaminess.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. This soup actually tastes even better the next day when the flavors have mingled and deepened—just give it a quick reheat on the stove.

Freezing

This Mediterranean Lentil Soup freezes beautifully. I portion it into freezer-safe containers or bags, leaving some headroom for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of vegetable broth or water to loosen it back up.

Frequently Asked Questions:

Can I use red lentils instead of green or brown?

Red lentils tend to break down much faster and create a more puree-like texture. If you enjoy a creamier soup, give it a try, but for this Mediterranean Lentil Soup Recipe’s signature texture, green or brown lentils are best.

How do I know when the soup is done cooking?

Lentils should be tender but still hold their shape, and the vegetables should be soft. The soup will thicken slightly as it cooks. Taste to check for seasoning and adjust the salt, pepper, or lemon juice before serving.

Can I make this soup in a slow cooker?

Absolutely! Start by sautéing the onions, celery, and carrots on the stove, then transfer everything to a slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Add kale and lemon juice in the last 15 minutes.

What can I serve with Mediterranean Lentil Soup Recipe for a full meal?

Serve it with crusty bread or warm pita, a fresh Mediterranean salad, or roasted veggies for a well-rounded, satisfying meal that balances textures and flavors beautifully.

Final Thoughts

This Mediterranean Lentil Soup Recipe has become a staple in my kitchen, especially when I want something that feels nourishing and flavorful without fuss. It’s that perfect balance of cozy and vibrant, making it easy to enjoy all year round. I hope you give it a try and make it your own—it’s truly a soup that welcomes you home.