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Mediterranean Lentil Soup

Mediterranean lentil soup with tender lentils simmered in a warmly spiced tomato broth with carrots and celery, finished with fresh lemon juice for brightness. Cooked until the lentils are soft and comforting, then served with parsley for a fresh, clean finish.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Lentils
  • 2 cup brown or green lentils Rinsed; green lentils hold their shape better.
Vegetables and aromatics
  • 1 onion Diced.
  • 2 carrots Diced.
  • 2 celery stalks Diced.
  • 3 clove garlic Minced.
Tomatoes and broth
  • 1 can (15 oz) diced tomatoes
  • 6 cup vegetable broth
Spices
  • 1 tsp cumin
  • 1 tsp smoked paprika
Finishing
  • 2 tbsp fresh lemon juice Add before serving to brighten the soup.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a large pot over medium heat and sauté onion, carrots, celery, and garlic until softened, about 6-8 minutes, stirring occasionally; the vegetables should look glossy and fragrant.
Bloom spices
  1. Stir in cumin and smoked paprika and cook for 1 minute, until fragrant and darkened slightly; keep the heat at medium to avoid scorching.
Simmer the soup
  1. Add lentils, diced tomatoes, and vegetable broth, then bring to a boil over high heat; bubbles should actively roll across the surface.
  2. Reduce to a simmer and cook for 25-30 minutes, stirring occasionally, until the lentils are tender but not collapsing; the soup should thicken slightly.
Finish and serve
  1. Stir in fresh lemon juice and turn off the heat; the broth should taste brighter immediately after mixing.
  2. Serve hot and garnish each bowl with fresh parsley, letting the green color show on top.

Notes

For best texture, use green lentils if you want the lentils to hold their shape; rinse well to reduce any grit. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because lentils can become softer after thawing. For a low-sodium option, choose reduced-sodium vegetable broth and tomatoes.