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Mediterranean Lentil Soup

A hearty, bright Mediterranean lentil soup with tomatoes, lemon, and warm spices. Perfect for a healthy weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mediterranean, Vegan
Calories: 220

Ingredients
  

Main Ingredients
  • 1 cup brown or green lentils rinsed
  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 leaf bay leaf
  • salt and pepper to taste
  • 1 lemon juice juice of 1 lemon
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Rinse lentils under cold water and set aside.
  2. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (6–8 minutes).
  3. Add garlic, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  4. Stir in tomato paste and cook for 1–2 minutes, then add diced tomatoes.
  5. Add lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
  6. Remove bay leaf. Stir in lemon juice, salt, and pepper. Adjust seasoning as needed.
  7. Stir in fresh parsley and let rest for 5 minutes before serving.

Notes

This soup tastes better the next day. Add more broth if needed for desired consistency.