Mediterranean Lentil Soup is hearty, fresh, and naturally creamy with bright lemon and herbs, a veggie-packed, weeknight-easy pot that leaves you feeling great.
Author’s Notes
The Feel-Good Soup I Can’t Wait For Every Day!
I love, love a good creamy, cheesy soup. They’re always a favorite in my family too. But sometimes I want something a little lighter and more veggie-packed, which is when I usually turn to my lentil or quinoa soups. I’ll be honest, these aren’t the biggest hits with my kids, so I usually meal prep them just for myself for lunches during the week. Having a big container of a cozy, loaded soup waiting in the fridge makes me look forward to lunch the moment I wake up (right after my current breakfast obsession, Princess Diana oats!).
This fall, I’ve been craving lentil soup and wanted to try a different spin on it. Instead of my usual warm, curry-style version, I went for Mediterranean flavors this time.
This Mediterranean Lentil Soup is incredible! It’s hearty and filling, but still leaves you feeling good through and through. The fresh parsley and dill make it taste so bright and fresh. And I used my favorite little trick from my other lentil soups where I remove some of the broth, blend it, and stir it back in. It makes it so rich and creamy without using any cream. I’m officially obsessed!
Mediterranean Lentil Soup Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Olive oil, onion, garlic, carrot, celery | Take your time sautéing these to build flavor. The longer they cook, the sweeter and richer the base will be. |
| Lentils, chicken broth, diced tomatoes | Use green or brown lentils so they hold their shape. Rinse before adding to remove any debris. Fresh lentils are best since older ones can stay tough and not cook evenly. |
| Tomato paste, paprika, oregano, Italian seasoning, thyme, crushed red pepper, bay leaves | Let the spices bloom in the pot for a minute before adding liquids to deepen flavor. |
| Lemon zest and juice, parsley, dill | Add these at the end for a bright, fresh finish that really wakes up the soup. |
| Salt and pepper | Season gradually and taste as you go since broth brands vary in saltiness. |
How To Make Mediterranean Lentil Soup
- Sauté veggies: Cook onion, carrot, celery, and garlic in olive oil until soft and fragrant.
- Add flavor: Stir in tomato paste, lentils, and seasonings, cooking briefly.
- Simmer: Add broth, tomatoes, and bay leaves, then cook until lentils are tender.
- Blend a little: Puree a small portion of soup and stir it back in for a creamy texture.
- Finish and serve: Add lemon, herbs, and seasoning to taste, then serve warm.
Storage
Cool the soup completely, then store in airtight containers in the fridge for up to 5 days. The flavor deepens and gets even better after a day or two! To freeze, transfer to freezer-safe bags or containers for up to 3 months. Thaw overnight and reheat on the stove, adding a splash of broth if needed.
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Mediterranean Lentil Soup
Ingredients
- 1/3 cup olive oil best quality (extra virgin)
- 2 cups finely diced yellow onion 1 large onion
- 2 cups finely diced carrot 4 large carrots
- 1 cup finely diced celery 3 ribs
- 3 teaspoons minced garlic 3 cloves
- Salt and pepper
- 2 tablespoons tomato paste
- 1 cup lentils green or brown, see note 1
- 1 teaspoon garlic powder
- 1-1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes optional
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 bay leaves
- 5 cups chicken broth best quality like Swanson
- 1 large lemon
- 1/3 cup finely chopped fresh parsley
- 1 tablespoon freeze-dried dill optional
- Parmesan cheese optional, for topping
- Crusty buttered bread optional, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, garlic, salt (I add 3/4 tsp), & pepper (I add 1/2 tsp). Cook, stirring occasionally, for 7–10 minutes, until softened and the onion smells sweet. Don’t rush this step; it builds the base flavor.
- Stir in tomato paste, rinsed lentils, and all seasonings. Cook for 1 minute, stirring constantly.
- Add diced tomatoes, bay leaves, and chicken broth. Stir to combine. Increase heat to bring to a simmer, then partially cover with a lid, leaving space for steam to escape. Cook for 25–30 minutes, or until the lentils are tender but still hold their shape.
- Remove 2 cups of soup and transfer to a blender. Let it cool slightly, then hold the lid with a towel and blend until smooth. Pour back into the pot and stir.
- Add lemon zest (I add 1 tsp) and juice (to taste; adding 2-4 tbsps), fresh parsley, and dill if using. Stir and taste, adjusting salt, pepper, or lemon as needed.
- Ladle into bowls and top with Parmesan if desired. Serve with crusty buttered bread, if desired.
Recipe Notes
What To Serve With Mediterranean Lentil Soup:
- Crusty bread or garlic bread for dipping.
- Simple side salad with lemon or Greek dressing.
- Warm pita or naan with hummus or tzatziki.
- Roasted vegetables like zucchini, peppers, or cauliflower.
- Grilled cheese or panini for a heartier meal.
Recipe Tips And Variations
- Don’t skip rinsing lentils: It removes dust and starch, helping the soup stay clear instead of cloudy.
- Add greens: Stir in a few handfuls of baby spinach or kale at the end for extra color.
- Make it vegetarian: Swap chicken broth for vegetable broth.
- Add richness: A drizzle of olive oil and sprinkle of Parm before serving adds depth.
- Spice it up: If you like a little heat, use extra crushed red pepper or top with chili oil before serving.
