Mediterranean-inspired · Easy

Mediterranean Lentil Soup

Name: Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean-inspired
Ingredients: 1 1/2 cups brown or green lentils, rinsed and picked through; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, diced; 2 celery stalks, sliced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 6 cups low-sodium vegetable or chicken broth; 1 can (14.5 oz) diced tomatoes with juices; 1 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley

A hearty, fragrant brown lentil soup simmered with carrots, celery, cumin, and fresh lemon.

By Simple Home Dish Updated September 20, 2026

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6

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A warm bowl of Mediterranean lentil soup garnished with herbs and olive oil

About this recipe

Brown or green lentils hold their shape in this vegetable-rich soup, while a few quick pulses with an immersion blender give the broth more body. Cumin, coriander, and smoked paprika build warmth without overwhelming the lentils; lemon and parsley are added at the end so they stay bright.

Why this method works

Cooking onion, carrot, and celery before adding liquid creates a savory base and gives the vegetables time to soften.
Brown or green lentils remain distinct after simmering, unlike red lentils, which break down into a smooth puree.
Blending only a small portion thickens the broth while leaving most of the lentils and vegetables intact.

Ingredient notes

Brown or green lentils: Pick through and rinse them before cooking. French green lentils may take a little longer than standard brown lentils.
Diced tomatoes: The tomatoes add body and acidity. Keep their juices because they form part of the measured cooking liquid.
Fresh lemon: Add the juice after cooking for a fresher flavor and to make final seasoning easier to judge.

Simple Home Dish

Mediterranean Lentil Soup

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6

Ingredients

1 1/2 cups brown or green lentils, rinsed and picked through
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
2 medium carrots, diced
2 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
6 cups low-sodium vegetable or chicken broth
1 can (14.5 oz) diced tomatoes with juices
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

Instructions

Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery; cook for 6 to 8 minutes until softened.
Add the minced garlic, cumin, coriander, paprika, salt, and black pepper. Stir constantly for 1 minute until fragrant.
Pour in the broth, diced tomatoes, and rinsed lentils. Bring the soup to a lively boil, then reduce heat to low, cover partially with a lid, and simmer gently for 30 to 35 minutes until the lentils are completely tender.
For a thicker texture, use an immersion blender to pulse 2 or 3 times (or transfer 2 cups of soup to a blender, blend smooth, and return to the pot).
Stir in the fresh lemon juice and chopped parsley. Taste and adjust salt and pepper, then ladle into warm bowls with a drizzle of olive oil.

Step-by-step notes

Cut the carrot and celery into similar small pieces so they become tender at the same time.
Keep the pot at a gentle simmer. A hard boil breaks up the lentils and evaporates the broth too quickly.
Before blending, confirm the lentils are fully tender. Pulse briefly so the soup keeps a mix of creamy broth and whole lentils.

Cooking tips

Add the lemon juice at the end so its flavor stays fresh. Lentil age and variety affect cooking time, so use the clock as a guide and simmer until the lentils are tender all the way through.

Make ahead

This soup is well suited to advance preparation because the flavor settles as it rests. Cook it up to 3 days ahead, refrigerate promptly, and add a little broth or water when reheating if it has thickened.

Storage & reheating

Refrigerate in airtight containers within 2 hours for up to 5 days. The soup will thicken as it cools; loosen with a splash of water or broth when reheating to 165°F. Freeze for up to 3 months.

Variations

Stir in 2 cups of fresh baby spinach or chopped kale during the final 3 minutes of cooking until wilted.

Keep cooking

Frequently asked questions

Can I use red lentils instead?

Red lentils break down much faster and turn into a porridge-like puree in about 20 minutes. For a textured broth soup, stick to brown or French green lentils.

Do lentils need to soak first?

No. Brown and green lentils can go straight into the pot after they are picked through and rinsed.

Why did the soup become so thick?

Lentils continue absorbing liquid as the soup rests. Stir in water or broth a little at a time while reheating until the consistency suits you.