Mediterranean Lentil Soup with Lemon and Herbs

This Mediterranean lentil soup combines green lentils, fresh tomatoes, vegetables, lemon, and herbs in one satisfying pot. It is hearty enough for dinner, naturally plant-forward, and easy to adapt with mushrooms, kale, or other vegetables you already have.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dry green or brown lentils, rinsed
• 2 cups fresh tomatoes, chopped
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 cups low-sodium vegetable broth
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons fresh lemon juice
• ¼ cup chopped parsley or dill

Instructions

1. Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 7 to 8 minutes, until softened.
2. Add the garlic and oregano and cook for 30 seconds. Stir in the tomatoes, lentils, bay leaf, broth, salt, and pepper.
3. Bring to a boil, reduce to a gentle simmer, and partially cover. Cook for 28 to 35 minutes, stirring occasionally, until the lentils are tender.
4. Remove the bay leaf. Stir in the lemon juice and fresh herbs, taste, and adjust the seasoning before serving.

Variations

• Mushroom: Brown 8 ounces sliced cremini mushrooms after the vegetables soften.
• Kale: Stir in 3 cups chopped kale during the final 5 minutes.
• Thicker soup: Blend 1 to 2 cups of soup and stir it back into the pot.

Recipe details

• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Cuisine: Mediterranean-inspired

Storage and reheating

Refrigerate for up to four days or freeze for up to three months. Lentils continue absorbing broth as they rest, so add a splash of water or broth while reheating.

Nutrition Facts

Estimated nutrition per serving

Calories280 kcal

% Daily Value*

Total Fat

6 g

Saturated Fat

1 g

Total Carbohydrate

44 g

Dietary Fiber

13 g

Total Sugars

7 g

Protein

16 g

Sodium

520 mg