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Mediterranean Lentil Soup

Mediterranean lentil soup simmers tender green lentils with carrots, celery, and fire-roasted tomatoes in a cumin-and-lemon broth. Finished with fresh lemon juice and a final drizzle of olive oil for a bright, savory bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 2 tbsp olive oil plus more for drizzling
onion
  • 1 onion chopped
carrots
  • 2 carrots chopped
celery stalks
  • 2 celery stalks chopped
garlic
  • 4 garlic cloves, minced
ground cumin
  • 1 tsp ground cumin
dried oregano
  • 0.5 tsp dried oregano
salt
  • 0.25 tsp salt to taste
pepper
  • 0.125 tsp pepper to taste
fire-roasted diced tomatoes
  • 1 can (14.5 oz) fire-roasted diced tomatoes
tomato paste
  • 1 tbsp tomato paste
dried lentils
  • 1.5 cup dried lentils rinsed
vegetable broth
  • 6 cup vegetable broth
fresh lemon juice
  • 2 tbsp fresh lemon juice
spinach or kale
  • 2 cup spinach or kale chopped

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion, carrots, celery, and garlic. Cook for 5-7 minutes until softened and fragrant, stirring occasionally.
Bloom the spices
  1. Stir in the ground cumin, dried oregano, salt, and pepper, and cook until fragrant, about 1 minute. Keep the mixture moving so the spices don’t scorch.
Simmer the soup
  1. Add the fire-roasted diced tomatoes, tomato paste, dried lentils, and vegetable broth, then bring to a boil. Scrape the bottom of the pot to dissolve any browned bits.
  2. Reduce heat and simmer partially covered for 20-25 minutes until the lentils are tender. Watch for a steady gentle bubble and adjust heat if it boils too aggressively.
Finish and serve
  1. Stir in the chopped spinach or kale and cook until wilted, about 3 minutes. The greens should turn bright and tender.
  2. Finish with the fresh lemon juice, then ladle into bowls. Drizzle with olive oil before serving for a glossy top layer.

Notes

Pro tip: Rinse the lentils well so the broth stays clear and the texture turns tender without becoming gritty. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or microwave. This freezes well for up to 3 months, but add a splash of broth or water when reheating to loosen the soup. For a gluten-free option, serve as-is (pita is optional) and keep labels on any optional garnishes.