Dinner

Mediterranean Lentil Soup Recipe

Name: Mediterranean Lentil Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 carrots, peeled and diced; 1 rib celery, diced; 1 onion, diced; 3 cloves garlic, minced; 1 3/4 tsp salt, divided; 2 tbsp tomato paste; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp chili flakes; 3 bay leaves; 4 tbsp olive oil, divided; 9 cups water; 1 1/2 cups dried green or brown lentils, rinsed; 1 tbsp lemon juice; 1 tbsp minced parsley (optional for garnish)

ByMaya Arden February 8, 2026February 8, 2026

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Introduction

This Mediterranean Lentil Soup is a comforting and flavorful dish that combines hearty lentils with warming spices and fresh vegetables. Perfect for a cozy meal any day of the week, it’s both nourishing and satisfying.

A bowl filled with a thick vegetable and lentil soup, showing three main layers: the bottom layer of dark brown lentils, scattered with orange carrot cubes and translucent onion pieces; a middle layer of golden-brown broth with an oily sheen; and the top layer sprinkled with bright green chopped herbs. The soup is served in a white bowl, placed on a wooden plate, over a deep red cloth on a white marbled surface. There is a shiny metal spoon partially submerged in the soup, with a small part visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp olive oil (divided)
2 carrots (peeled and diced)

1 rib celery (diced)
1 onion (diced)

1 3/4 tsp salt (divided)
3 cloves garlic (minced)

2 tbsp tomato paste
1 1/2 tsp cumin
1 tsp coriander

1/2 tsp chili flakes
9 cups water
1 1/2 cups dried green or brown lentils (rinsed)

3 bay leaves
1 tbsp lemon juice
1 tbsp minced parsley (optional for garnish)

Instructions

Step 1: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots, celery, onion, and 1 teaspoon of salt. Cook for 3 to 5 minutes until the onion is translucent and the vegetables begin to soften.
Step 2: Add the minced garlic, tomato paste, cumin, coriander, and chili flakes. Sauté for another 2 minutes until the tomato paste caramelizes and turns a deep red and the spices become fragrant.
Step 3: Pour in the water and add the rinsed lentils, bay leaves, and the remaining 3/4 teaspoon of salt. Cover the pot and simmer for 25 to 30 minutes, or until the lentils are tender.

Step 4: Remove the bay leaves, then stir in the lemon juice and the remaining 2 tablespoons of olive oil. Ladle the soup into bowls and sprinkle with minced parsley if desired. Serve warm.

Tips & Variations

For a creamier texture, blend part of the soup before serving or add a splash of coconut milk or cream.
Swap green or brown lentils for red lentils for a softer, faster-cooking option.

Add chopped spinach or kale in the last 5 minutes of cooking for extra greens.
Adjust the chili flakes to control the heat level according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.