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 (28-ounce) can fire-roasted diced tomatoes; 6 cups low-sodium vegetable broth; 1 cup green or brown lentils; 1 lemon, juiced (about 3 tablespoons juice); ¼ cup extra virgin olive oil; 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 bowl of hearty, vibrant soup simmering on the stove, and this Mediterranean Lentil Soup Recipe hits all the right notes. It’s packed with flavorful herbs, wholesome lentils, and fresh lemon juice that lifts every spoonful—truly a meal that fills you up and warms your heart.

The image shows two white bowls filled with thick vegetable soup placed on a white marbled surface. Each bowl has a rich, warm brown soup base with visible orange carrot chunks, green spinach leaves, red tomato pieces, and small bits of other vegetables and grains. One bowl has a metal spoon inside, resting diagonally with the spoon part dipped into the soup. The soup has a textured look with small seeds or spices sprinkled on top. The scene includes a part of a white cloth on the lower left side and a white pan with more soup on the upper right, complete with a metal spoon resting in it. The whole setting is bright and clean, showing fresh ingredients and a hearty meal 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 countless times, and every time it never fails to impress. It’s simple yet layered with flavor, making it perfect for weeknights or feeding a crowd when you want something nourishing and delicious.

Hearty & Nutritious: Lentils provide great plant-based protein and fiber, making this soup as satisfying as it is healthy.
Flavor-Packed: The combination of cumin, oregano, basil, and thyme creates that signature Mediterranean vibe you’ll adore.
Easy to Make: Minimal ingredients, straightforward steps—you’ll have it ready in about 45 minutes.
Flexible & Customizable: Whether you’re adding kale or swapping veggies, it adapts beautifully to your tastes or what’s in the fridge.

Ingredients & Why They Work

This soup combines earthy lentils with aromatic herbs and fire-roasted tomatoes, creating a balance between hearty and bright flavors. When shopping, opt for quality olive oil and fresh garlic for that authentic touch.

Flat lay of a small white ceramic bowl filled with golden extra virgin olive oil, a medium fresh yellow onion cut in half showing its layers, two bright orange whole carrots, two pale green celery ribs whole, a small white ceramic bowl containing rich red tomato paste, three whole garlic bulbs with a few cloves peeled, a small white ceramic bowl with warm brown cumin powder, a small white ceramic bowl with mixed dried green oregano, basil, and thyme leaves, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of freshly ground black pepper, a white ceramic bowl with vibrant red fire-roasted diced tomatoes, a small white ceramic bowl of green lentils, three fresh dark green kale leaves, and a whole bright yellow lemon with a clean cut half to show the interior, 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 a fruity richness and helps sauté the veggies to mellow out their flavors.
Yellow onion: Provides a sweet, aromatic base once softened.
Carrots: Bring subtle sweetness and color to the soup.
Celery ribs: Add a mild, savory crunch in the sauté step.
Tomato paste: Concentrates tomato flavor and deepens the soup’s richness.
Garlic cloves: Minced fresh garlic gives that essential fragrant punch.
Cumin: Offers warm, smoky earthiness typical of Mediterranean cuisine.
Dried oregano: Brings a classic herbal note that’s aromatic and slightly bitter.
Dried basil: Adds sweetness and brightens the vegetable flavors.
Dried thyme: Contributes subtle woodsy undertones.
Kosher salt and pepper: Essential for enhancing all those flavors—season to taste.
Fire-roasted diced tomatoes: Give a smoky, tangy punch and great texture.
Low-sodium vegetable broth: Keeps the soup light while boosting savory depth.
Green or brown lentils: Hold up well in cooking and add that nutty, hearty component.
Kale: Adds a nutritional punch and a nice texture contrast when stirred in last.
Lemon juice: The bright finish that balances and lifts all the flavors beautifully.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

While I love the classic version of this Mediterranean Lentil Soup Recipe, it’s really fun to make it your own. Whether you toss in different greens or fiddle with the spices, it’s forgiving and rewarding to experiment.

Variation: On chilly evenings, I stir in a handful of chopped fresh mint or parsley at the end for a fresh burst that complements the lemon juice perfectly.
Vegetarian/Vegan: This recipe is naturally vegan, but if you want extra richness, a dollop of plain yogurt or a sprinkle of feta on top is divine (opt for plant-based if vegan).
Spice Level: I sometimes add crushed red pepper flakes or a shot of harissa paste for a little kick that wakes up the flavors nicely.

Step-by-Step: How I Make Mediterranean Lentil Soup Recipe

A white pot sits on a white marbled surface, showing a mixture of soup ingredients in four layers: the bottom layer is a dark brown broth with visible small pieces of green and orange vegetables, the second layer has large chunks of bright red roasted tomatoes on one side, the third layer is a heap of pale green lentils on top of the broth and tomatoes, and a woman's hand is pouring golden broth from a white cup into the pot over the layers. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies until They’re Singing

Start by heating your olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Stir gently for about 4 to 5 minutes until the onions turn translucent and everything starts to soften. Don’t rush this step—it really unlocks the sweetness in your veggies and builds a tasty base for the soup.

Step 2: Build Layers with Tomato Paste and Spices

Now add that vibrant tomato paste, garlic, and the dried herbs plus salt and pepper. Stir everything together and let the tomato paste toast just a bit, about 1 to 2 minutes. You’ll know it’s ready when your kitchen starts smelling warm and inviting—that’s when the magic happens.

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

Pour in the fire-roasted diced tomatoes, vegetable broth, and lentils. Give it all a stir, then bring the pot to a boil. Lower the heat to a simmer, cover partially, and let it cook for 25 to 30 minutes. This is where those lentils soften and soak up all those wonderful flavors.

Step 4: Blend to Your Preferred Texture

I like to keep things a bit chunky, but sometimes I use an immersion blender to puree just a few spots for a creamier feel. It’s all up to your preference—no right or wrong here! Just blend a few seconds so you don’t lose all the lovely texture.

Step 5: Finish with Fresh Kale and Lemon Juice

Finally, stir in the kale leaves and lemon juice, letting the soup simmer for another minute or two to soften the kale. Give it a final taste and adjust salt, pepper, or more lemon juice as needed. Those bright notes bring everything together beautifully.

Top Tip

Over the years, I’ve found that taking time with the sauté and seasoning steps is what really enhances this Mediterranean Lentil Soup Recipe, so don’t rush those first few stages.

Slow Sauté: Gently soften your onions and veggies over medium heat until translucent for sweeter flavor, rather than rushing on high heat.
Toast Spices: Let cumin, oregano, basil, and thyme toast a bit after adding tomato paste to release their full aroma.
Spot Blend: Use the immersion blender sparingly to keep texture—this soup shines when it balances chunky and smooth.
Bright Finish: Don’t skip the lemon juice and kale at the end—it adds freshness and keeps the soup vibrant.

How to Serve Mediterranean Lentil Soup Recipe

Mediterranean Lentil Soup - Serving Suggestion

Garnishes

I love topping my soup with a drizzle of good-quality olive oil and a sprinkle of freshly chopped parsley. Sometimes, I add a crumble of feta cheese or a few toasted pine nuts for texture. A dollop of yogurt adds a cooling contrast, especially if you’ve added some spice.

Side Dishes

This soup is wonderful paired with a warm crusty bread or homemade pita to soak up all the juices. I've also served it alongside a simple cucumber and tomato salad dressed with lemon and olive oil, which keeps the meal light and fresh.

Creative Ways to Present

For a cozy dinner party, try serving the soup in individual bowls with a swirl of herb-infused olive oil and a lemon wedge on the side. You can also offer a small plate of toasted pita chips topped with za’atar to complement those Mediterranean vibes beautifully.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, you can keep leftovers in an airtight container in the fridge for up to 5 days. I usually portion mine into individual containers for easy grab-and-go meals during busy weekdays.

Freezing

This Mediterranean Lentil Soup Recipe freezes exceptionally well. Just pour cooled soup into freezer-safe containers or bags, label, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture.

Reheating

I reheat mine gently on the stovetop over medium-low heat, stirring occasionally. If it’s a bit thick, add a splash of broth or water to loosen it. The flavors stay bright with just a quick touch of fresh lemon juice stirred in after warming.

Frequently Asked Questions:

Can I use red lentils for this Mediterranean Lentil Soup Recipe?

You can use red lentils but keep in mind they cook faster and tend to break down into mushier textures, which will make the soup more stew-like and less chunky. Green or brown lentils hold their shape better and suit the recipe’s texture preferences well.

How do I make this soup gluten-free?

This soup is naturally gluten-free as long as you use vegetable broth labeled gluten-free, since some brands may add additives containing gluten. It’s a great option for gluten-sensitive diets.

Can this Mediterranean Lentil Soup be made in a slow cooker?

Yes! After sautéing the vegetables and toasting the spices on the stovetop, transfer everything to the slow cooker with the tomatoes, broth, and lentils. Cook on low for 6-8 hours or high for 3-4 hours, then add kale and lemon juice near the end to preserve freshness.

What’s the best way to adjust seasoning?

Because the soup simmers and flavors concentrate, I recommend seasoning lightly at first. After cooking and adding lemon and kale, taste and finish with salt, pepper, and extra lemon juice to brighten. Adding lemon at the end really elevates the soup’s depth.

Final Thoughts

This Mediterranean Lentil Soup Recipe has become a staple in my kitchen because of how easy and adaptable it is, and I hope you’ll find the same joy. It’s perfect for cozy dinners or meal prepping, delivering nutrition and flavor in every comforting spoonful. Trust me, once you make it, this soup will be your go-to when you want something both simple and special.