Mediterranean Lentil Soup

5 from 5 votes

A cozy, hearty Mediterranean-style lentil soup — packed with veggies, legumes, and flavor — perfect for warming you up on chilly days.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: internationnal

Keyword: lentil, soup

Servings:

Calories: 232kcal

1 cup dry lentils rinsed (or 2–3 cups cooked / 2 cans lentils/beans)
1 can about 19 oz white beans (optional) — drained and rinsed
1 can about 28 oz diced tomatoes
1 medium onion diced
2 –3 celery stalks sliced
2 carrots peeled and sliced
2 garlic cloves minced
4 –6 cups vegetable broth adjust depending on beans/lentils used; use less if using canned
2 tablespoons olive oil
2 tablespoons Mediterranean spice mix or blend of herbs/spices: oregano, thyme, cumin, etc.
Salt and pepper to taste
Fresh parsley or other fresh herbs, chopped — for garnish

Heat olive oil in a large pot over medium heat. Add onion and garlic. Cook until onion becomes soft and translucent (about 5 minutes).
Add celery and carrots. Stir and cook for another 2–3 minutes until veggies begin to soften.
Add rinsed lentils (and beans if using), diced tomatoes, vegetable broth, and Mediterranean spice mix. Stir to combine.
Raise heat to bring to a boil. Once boiling, reduce heat to low. Cover and let simmer for 20–30 minutes, or until lentils and vegetables are tender. Stir occasionally.
Taste and season with salt and pepper as needed.
Remove from heat. Stir in fresh chopped parsley. Ladle into bowls and serve hot.

If you use canned lentils/beans instead of dry lentils, reduce cooking time and broth by about half.
Feel free to partially blend the soup for a creamier texture.
A splash of lemon juice at the end brightens the flavors and balances the earthiness of the lentils.
Garnish with fresh herbs or a dollop of yogurt to add freshness and creaminess.