Go Back

Mediterranean Lentil Soup (Hearty & Healthy) - Simple, Comforting, and Flavorful

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon turmeric (optional but lovely)
  • 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 1/2 cups dried lentils (brown, green, or red; rinsed and picked over)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted if you like)
  • 6 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 cups chopped leafy greens (spinach, kale, or Swiss chard)
  • 1 lemon (zest and juice)
  • 1/4 cup chopped fresh parsley or cilantro (or a mix)
  • Optional garnish: crumbled feta, a dollop of plain yogurt, or toasted pine nuts

Method
 

  1. Warm the pot: Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Sauté the aromatics: Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
  3. Bloom the spices: Add cumin, coriander, paprika, turmeric, and red pepper flakes. Stir for 30–60 seconds to toast the spices.
  4. Add lentils and tomatoes: Stir in the rinsed lentils and the can of diced tomatoes with their juices.
  5. Pour in broth: Add the broth and bay leaf. Bring to a gentle boil, then reduce to a simmer.
  6. Simmer until tender: Cook uncovered, stirring occasionally, until lentils are soft. About 20–25 minutes for red lentils (they’ll break down), or 30–40 minutes for brown/green lentils (they’ll stay more intact).
  7. Season and adjust texture: Remove the bay leaf. Add 1 teaspoon salt and a few grinds of black pepper, then taste. If you want a creamier texture, mash a ladleful of soup against the side of the pot or blend briefly with an immersion blender.
  8. Add greens: Stir in spinach, kale, or chard and cook 2–3 minutes until wilted and tender.
  9. Brighten it up: Stir in lemon zest and juice to taste. Start with half the lemon and add more if you like a brighter finish.
  10. Finish with herbs and olive oil: Turn off the heat and fold in parsley or cilantro. Drizzle with a little olive oil for richness.
  11. Serve: Ladle into bowls and top with crumbled feta or a dollop of yogurt if you want extra creaminess. Add warm bread on the side.