Ingredients
- 1 1/2 cups dried brown or green lentils
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (400 g) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Lentils
Rinse the lentils thoroughly under cool running water.
Pick out any small stones or damaged lentils.
Unlike some other legumes, dried lentils generally do not require soaking.
2. Sauté the Vegetables
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion, carrots, and celery.
Cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the Garlic
Add the minced garlic.
Cook for another 30–60 seconds, stirring constantly.
Be careful not to burn the garlic.
4. Add the Seasonings
Stir in the cumin, oregano, paprika, salt, and black pepper.
Cook for about 30 seconds.
This briefly warms the spices and helps release their aroma.
5. Add Tomatoes and Lentils
Add the diced tomatoes and rinsed lentils.
Stir everything together.
6. Add the Broth
Pour in the vegetable broth and add the bay leaf.
Bring the soup to a gentle boil.
7. Simmer
Reduce the heat to low and cover the pot partially with a lid.
Simmer for approximately 30–40 minutes, stirring occasionally.
The lentils should become tender but not completely mushy.
If the soup becomes too thick, add a little extra vegetable broth or water.
8. Add the Spinach
Remove the bay leaf.
Stir in the fresh spinach.
Cook for another 2–3 minutes, until the spinach wilts.
9. Add Lemon Juice
Turn off the heat and stir in the fresh lemon juice.
Taste the soup and adjust the salt, pepper, or lemon juice as needed.
The lemon adds a bright flavor that balances the earthy lentils and vegetables.
10. Garnish and Serve
Ladle the soup into bowls.
Top with freshly chopped parsley and, if desired, a small drizzle of olive oil.
Serve warm with crusty bread or a simple salad.
Tips for the Best Lentil Soup
Rinse the Lentils
Always rinse dried lentils before cooking to remove dust and debris.
Don’t Overcook
Cook until the lentils are tender. Overcooking can make the soup excessively thick and cause the vegetables to lose their texture.
Adjust the Thickness
For a thinner soup, add more vegetable broth.
For a thicker soup, simmer uncovered for a few extra minutes.
Add More Lemon
If you enjoy bright Mediterranean flavors, add another squeeze of fresh lemon just before serving.
Optional Additions
You can customize this soup with:
- Diced potatoes
- Zucchini
- Bell peppers
- Kale instead of spinach
- Fresh coriander
- Red pepper flakes
- A spoonful of tomato paste
For extra creaminess, blend a small portion of the soup and stir it back into the pot.
Storage
Allow leftover soup to cool before transferring it to an airtight container.
Refrigerate for up to 4 days.
The soup can also be frozen in individual portions for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop, adding a little broth if needed.
Serving Ideas
Serve Mediterranean lentil soup with:
- Warm crusty bread
- Pita bread
- A simple cucumber and tomato salad
- Lemon wedges
- Fresh parsley
- A drizzle of olive oil
Final Result
This Mediterranean Lentil Soup is warm, hearty, colorful, and full of comforting Mediterranean flavors. Tender lentils combine with vegetables, tomatoes, aromatic herbs, and fresh lemon to create a satisfying homemade soup that is perfect for a cozy meal.
