26+ Delicious Mediterranean Lentil Soup Recipes You Need to Try

Mediterranean cuisine is celebrated for its use of fresh ingredients, bold flavors, and healthy fats.

One dish that perfectly embodies these qualities is Mediterranean lentil soup.

Lentils, a staple in Mediterranean diets, provide a hearty base that absorbs the rich flavors of spices, vegetables, and herbs.

Whether you’re looking for a light, refreshing soup or a hearty, comforting bowl, Mediterranean lentil soups offer a variety of flavors and textures to satisfy any craving.

In this blog post, we’ll take you on a culinary journey through 26 Mediterranean lentil soup recipes, from the classic versions to more creative twists,

each one packed with nourishing ingredients that will leave you feeling full and satisfied.

26+ Delicious Mediterranean Lentil Soup Recipes You Need to Try

Mediterranean lentil soups are the perfect addition to your meal rotation, offering endless possibilities for flavors, textures, and nutritional benefits.
Whether you prefer a classic, earthy lentil soup or something with a little more spice and flair, there’s a recipe here for everyone.

The best part?

These soups are not only comforting and filling but also packed with nutrients that promote overall health.

By exploring the 26 Mediterranean lentil soup recipes we’ve shared, you’ll discover just how versatile and delicious lentils can be.

So, grab your pot, gather your ingredients, and get ready to bring a taste of the Mediterranean to your kitchen!

Mediterranean Lentil Soup with Lemon and Spinach

This Mediterranean lentil soup combines earthy lentils with fresh spinach, aromatic herbs, and a burst of citrusy lemon. The result is a hearty, flavorful soup that’s perfect for a cozy meal. Rich in protein, fiber, and vitamins, it’s not only healthy but also wonderfully comforting. The addition of olive oil and garlic enhances the Mediterranean flavors, while lemon gives it a refreshing tang.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
2. Add the garlic, cumin, and coriander, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the lentils, vegetable broth, and bay leaf. Bring the soup to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are tender.
4. Add the chopped spinach and cook for another 5 minutes until wilted.
5. Season with salt, pepper, and the juice of 1 lemon to taste.
6. Ladle the soup into bowls, and garnish with fresh parsley. Serve hot.

This Mediterranean lentil soup is not only a nutritious and satisfying meal, but it also offers the perfect balance of flavors. The lemon adds a zesty brightness that contrasts beautifully with the earthy lentils, while the spinach contributes a dose of vitamins and color. Whether you’re enjoying it as a light lunch or a cozy dinner, this soup is sure to warm you from the inside out.

Spicy Mediterranean Lentil Soup with Roasted Red Peppers

This hearty lentil soup takes inspiration from Mediterranean cuisine with the addition of roasted red peppers, tomatoes, and a touch of heat from red pepper flakes. It’s rich, smoky, and deeply flavorful, with a nice balance of textures from the lentils and vegetables. The use of olive oil and herbs ties it all together, making it a filling and satisfying meal that’s perfect for any season.

Ingredients:

• 1 cup dried red lentils, rinsed
• 2 roasted red peppers (jarred or homemade), chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon dried oregano
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Stir in the paprika, cayenne pepper (if using), and oregano. Cook for another minute until fragrant.
3. Add the diced tomatoes, roasted red peppers, lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
4. Season the soup with salt and pepper to taste.
5. Using an immersion blender, partially blend the soup until it reaches a chunky consistency (or blend in batches, leaving some texture).
6. Serve the soup hot, garnished with fresh basil.

This spicy Mediterranean lentil soup is packed with flavors and textures that will make you feel satisfied after every bite. The smoky roasted peppers and tangy tomatoes meld perfectly with the hearty lentils, while the spices provide a subtle heat. The addition of fresh basil as a garnish adds a bright, herbal note that balances out the richness of the soup. It’s a perfect meal for those who enjoy a little spice and want something wholesome and comforting.

Mediterranean Lentil Soup with Tahini and Garlic Yogurt

This Mediterranean lentil soup is an exciting twist on traditional recipes, featuring a creamy tahini and garlic yogurt swirl that adds richness and depth to the dish. The lentils are cooked with fresh vegetables and seasoned with Mediterranean spices, while the tahini gives it a nutty creaminess. The garlic yogurt topping adds an extra layer of flavor that enhances the soup’s Mediterranean flair. It’s a truly satisfying and unique meal.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 large onion, chopped
• 1 carrot, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced (2 for the soup, 1 for the yogurt)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons tahini
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened.
2. Add the garlic, cumin, turmeric, and cinnamon, and cook for another 1-2 minutes until fragrant.
3. Stir in the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are tender.
4. While the soup is simmering, mix the tahini, yogurt, and lemon juice in a small bowl. Season with salt and pepper to taste, and set aside.
5. Once the soup is ready, taste and adjust seasoning as needed. Ladle the soup into bowls.
6. Drizzle a spoonful of the tahini and yogurt mixture on top of each serving, and garnish with fresh cilantro.

This Mediterranean lentil soup with tahini and garlic yogurt is a creamy, satisfying dish with layers of complex flavors. The smooth tahini adds a nutty richness that complements the lentils perfectly, while the garlic yogurt topping brings a tangy, refreshing contrast. It’s a wonderful soup for those looking to enjoy a unique blend of Mediterranean ingredients in one bowl. Serve it on its own or with a side of crusty bread for a wholesome meal.

Mediterranean Lentil Soup with Eggplant and Zaatar

This Mediterranean lentil soup features roasted eggplant, a beloved ingredient in the region, and is seasoned with the aromatic herb blend of zaatar. The eggplant imparts a smoky, rich flavor that pairs wonderfully with the earthiness of lentils. Zaatar, a mix of thyme, oregano, sesame seeds, and sumac, adds a unique, tangy touch to the soup. This dish is a delicious way to enjoy the flavors of the Mediterranean in a warm, comforting bowl.

Ingredients:

• 1 cup dried brown lentils, rinsed
• 1 medium eggplant, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon zaatar
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and golden.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes, until softened.
3. Add the cumin, coriander, and zaatar, cooking for another 1-2 minutes to release the spices’ aroma.
4. Stir in the diced tomatoes, lentils, vegetable broth, and the roasted eggplant. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lentils are tender.
5. Taste and adjust seasoning with salt and pepper.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Mediterranean lentil soup with eggplant and zaatar is an excellent choice for those who enjoy a deep, smoky flavor. The roasted eggplant provides richness and texture, while zaatar adds a fragrant, slightly tangy touch that enhances the entire dish. The combination of lentils, vegetables, and Middle Eastern spices makes this soup both nourishing and full of character. It’s a great option for a light yet filling meal that celebrates Mediterranean ingredients.

Mediterranean Lentil Soup with Feta and Kalamata Olives

This Mediterranean lentil soup is a Mediterranean dream, complete with briny Kalamata olives and creamy feta cheese. The lentils are simmered in a flavorful broth with tomatoes, garlic, and oregano, and then topped with the salty, tangy feta and olives, adding a perfect contrast to the richness of the soup. The result is a satisfying, savory dish with a touch of brine that elevates the flavors to the next level.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened.
2. Stir in the dried oregano and cook for an additional minute until fragrant.
3. Add the diced tomatoes, lentils, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Season the soup with salt and pepper to taste. If you prefer a slightly thicker consistency, use an immersion blender to partially blend the soup.
5. Once the soup is ready, stir in the chopped Kalamata olives.
6. Serve the soup in bowls and top with crumbled feta cheese and fresh dill or parsley.

This Mediterranean lentil soup with feta and Kalamata olives is a rich, satisfying meal that combines the savory flavors of Greece and the surrounding Mediterranean regions. The briny olives and tangy feta provide the perfect contrast to the earthy lentils and flavorful broth. It’s an easy-to-make dish that feels indulgent yet healthy, and the olives and feta add an extra layer of Mediterranean charm. This soup is perfect for a cozy meal with friends or family and is guaranteed to please any lover of Mediterranean cuisine.

editerranean Lentil Soup with Caramelized Onions and Pomegranate

This luxurious Mediterranean lentil soup is transformed with the sweet complexity of caramelized onions and the tart sweetness of pomegranate seeds. The lentils are simmered with a blend of Mediterranean spices, and the caramelized onions add depth and sweetness. A generous sprinkle of fresh pomegranate seeds not only gives the soup a burst of color but also adds a refreshing contrast to the richness of the dish. It’s an elegant, comforting soup that’s perfect for special occasions.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1/2 cup pomegranate seeds
• Fresh cilantro or mint, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onions and cook slowly for 20-25 minutes, stirring occasionally, until the onions are golden and caramelized.
2. In another large pot, heat the remaining tablespoon of olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the cumin, cinnamon, and turmeric, cooking for another minute to toast the spices.
4. Add the diced tomatoes, lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are tender.
5. Once the onions are caramelized, stir them into the soup, along with the balsamic vinegar. Cook for another 5 minutes.
6. Season the soup with salt and pepper to taste.
7. Serve the soup in bowls, garnished with fresh pomegranate seeds and cilantro or mint.

This Mediterranean lentil soup with caramelized onions and pomegranate is a perfect blend of savory, sweet, and tart flavors. The caramelized onions add a depth of sweetness, while the spices infuse the soup with warmth and richness. The burst of fresh pomegranate seeds provides a delightful contrast and makes each bite even more refreshing. This soup is a wonderful choice for a celebratory meal or a special dinner, offering a unique twist on traditional Mediterranean lentil soups.

Mediterranean Lentil Soup with Artichokes and Dill

This Mediterranean lentil soup is a light yet flavorful dish, starring artichokes, a popular Mediterranean ingredient, and fresh dill. The tender artichokes blend perfectly with earthy lentils, creating a wonderfully satisfying soup with a refreshing herbal note. The lemony tang and the subtle flavors of garlic and dill give the soup an aromatic and vibrant character. This is a perfect choice for a spring or summer meal, bringing a taste of the Mediterranean to your table.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1/4 cup fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the oregano, cumin, and bay leaf. Cook for 1-2 minutes to allow the spices to release their aroma.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Add the chopped artichokes and cook for an additional 5 minutes, until heated through.
5. Stir in the fresh lemon juice, dill, salt, and pepper to taste.
6. Serve the soup hot, garnished with extra dill if desired.

This Mediterranean lentil soup with artichokes and dill is light, fragrant, and full of fresh flavors. The artichokes lend a soft, slightly tangy texture that complements the tender lentils. Dill adds a refreshing herbal note, while the lemon juice brightens the entire dish. This soup is perfect for those who appreciate simple, clean flavors and is an excellent way to enjoy artichokes in a hearty yet healthy meal.

Mediterranean Lentil Soup with Sweet Potatoes and Coriander

This vibrant Mediterranean lentil soup combines the sweetness of roasted sweet potatoes with the earthy flavors of lentils and the citrusy warmth of ground coriander. The addition of tomatoes and fresh greens brings balance to the dish, making it a wholesome, filling meal. The combination of sweet potatoes, lentils, and coriander gives the soup a wonderful depth of flavor that’s both comforting and invigorating, perfect for cooler months or anytime you need a nutritious meal.

Ingredients:

• 1 cup dried red lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups kale or spinach, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly browned.
2. While the sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
3. Stir in the ground coriander and cook for another minute to release the spice’s aroma.
4. Add the diced tomatoes, lentils, vegetable broth, and roasted sweet potatoes to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Add the chopped kale or spinach and cook for an additional 5 minutes until wilted.
6. Season the soup with salt and pepper to taste. Serve the soup in bowls, garnished with fresh cilantro.

This Mediterranean lentil soup with sweet potatoes and coriander is a flavorful and nutrient-packed dish. The roasted sweet potatoes lend a natural sweetness that contrasts beautifully with the savory lentils and earthy greens. The ground coriander adds a citrusy spice that brightens the entire dish, making each spoonful satisfying and full of character. It’s a wholesome soup that’s perfect for a cozy meal or a nourishing lunch that will keep you feeling full and energized.

Mediterranean Lentil Soup with Cucumber and Yogurt Topping

This refreshing Mediterranean lentil soup is a perfect balance of warm and cool elements. The soup itself is made with hearty lentils and a light vegetable broth, with the addition of cucumber providing a crisp, refreshing texture. A cooling yogurt topping with a hint of garlic and lemon adds a creamy contrast, making this soup ideal for warmer days or when you want a lighter but still filling meal. The combination of lentils and yogurt gives this soup a Mediterranean flair that’s both satisfying and healthy.

Ingredients:

• 1 cup dried brown lentils, rinsed
• 1 cucumber, diced
• 1 onion, chopped
• 2 garlic cloves, minced (1 for soup, 1 for yogurt topping)
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup plain yogurt
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh mint or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the cumin and cook for another minute until fragrant.
3. Add the diced tomatoes, lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. While the soup is cooking, prepare the yogurt topping by mixing the yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl. Set aside.
5. Once the soup is ready, stir in the diced cucumber and cook for another 3-4 minutes, just until heated through.
6. Ladle the soup into bowls, and top with a generous spoonful of the yogurt mixture. Garnish with fresh mint or parsley before serving.

This Mediterranean lentil soup with cucumber and yogurt topping is a light and refreshing twist on a traditional lentil soup. The cucumber adds a crisp texture that contrasts perfectly with the creamy yogurt topping, while the cumin and lemon give the soup depth and brightness. It’s the perfect meal for a warm day or when you crave something lighter but still filling and nutritious. The yogurt provides a cooling effect, making each bite a delightful balance of warm, savory, and refreshing flavors.

Mediterranean Lentil Soup with Zucchini and Mint

This Mediterranean lentil soup features the delicate flavors of zucchini and fresh mint, making it a light yet nourishing dish. The lentils provide a hearty base, while the zucchini adds a tender texture and freshness. The mint elevates the flavor with its cooling and aromatic touch, complementing the earthiness of the lentils. This soup is a great choice for a light lunch or a side dish to a Mediterranean-inspired meal.

Ingredients:

• 1 cup dried green lentils, rinsed
• 2 zucchinis, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup fresh mint, chopped (plus more for garnish)
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
2. Stir in the cumin and cinnamon, cooking for an additional minute to bring out the fragrance of the spices.
3. Add the diced tomatoes, lentils, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for about 25 minutes, or until the lentils are tender.
4. Add the chopped zucchini to the soup and cook for an additional 5-7 minutes, until tender.
5. Stir in the lemon juice and fresh mint. Season with salt and pepper to taste.
6. Serve the soup in bowls, garnished with additional fresh mint.

This Mediterranean lentil soup with zucchini and mint is a delightful balance of fresh, fragrant ingredients. The zucchini provides a mild, tender texture that pairs beautifully with the earthy lentils, while the mint adds a burst of freshness and a slight cooling effect. The combination of cumin and cinnamon brings warmth to the dish, making it comforting yet light. This soup is perfect for a quick, healthy meal that feels both satisfying and refreshing.

Mediterranean Lentil Soup with Butternut Squash and Sage

This Mediterranean lentil soup pairs the sweetness of roasted butternut squash with the hearty, earthy lentils, creating a comforting and rich dish. The addition of sage imparts a lovely, aromatic depth that enhances the sweetness of the squash. This dish is not only full of Mediterranean flavors but also offers a wonderful balance of textures, making it an ideal soup for cooler months or a cozy dinner at home.

Ingredients:

• 1 cup dried brown lentils, rinsed
• 2 cups butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried sage
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh sage leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
3. Stir in the dried sage and cook for another minute to release the herb’s aroma.
4. Add the diced tomatoes, lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Once the butternut squash is roasted, stir it into the soup. Season with salt and pepper to taste, and cook for another 5 minutes to meld the flavors together.
6. Serve the soup in bowls, garnished with fresh sage leaves.

This Mediterranean lentil soup with butternut squash and sage is a beautifully warming dish that brings together sweet, savory, and earthy flavors. The roasted squash adds natural sweetness and depth, while the lentils provide heartiness. The sage creates a comforting, aromatic note that complements the richness of the soup. This is a great dish to enjoy during fall or winter, offering a satisfying and nutritious meal that’s both wholesome and full of flavor.

Mediterranean Lentil Soup with Spinach and Pine Nuts

This Mediterranean lentil soup with spinach and pine nuts is a classic combination of flavors. The earthy lentils are balanced with the slight bitterness of spinach and the buttery crunch of pine nuts. The soup is seasoned with a mix of Mediterranean herbs and spices, creating a rich, satisfying dish that’s perfect for any season. The pine nuts not only add texture but also bring a touch of nuttiness that complements the flavors beautifully.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh lemon juice, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the cumin and thyme, cooking for another minute until fragrant.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and top with toasted pine nuts. Drizzle with fresh lemon juice just before serving.

This Mediterranean lentil soup with spinach and pine nuts offers a delightful mix of textures and flavors. The pine nuts add a subtle crunch and nutty flavor that perfectly complements the soft lentils and tender spinach. The combination of cumin and thyme gives the soup a Mediterranean flair, making it both aromatic and satisfying. This soup is perfect for any meal, whether as a light lunch or a hearty dinner, and will leave you feeling nourished and content.

Mediterranean Lentil Soup with Roasted Red Peppers and Garlic

This Mediterranean lentil soup is enriched with the sweet smokiness of roasted red peppers and the boldness of garlic. Roasting the peppers deepens their flavor, making them a perfect addition to the earthy lentils. The garlic adds a rich aromatic quality, while a dash of smoked paprika brings a subtle warmth to the soup. This vibrant and flavorful dish captures the essence of Mediterranean cuisine and is perfect for cozy, satisfying meals.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 2 large red bell peppers, roasted, peeled, and chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred. Once roasted, remove from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skin and chop.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 5-7 minutes until softened and fragrant.
3. Stir in the smoked paprika and cook for another minute.
4. Add the diced tomatoes, lentils, vegetable broth, and roasted red peppers to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve the soup in bowls, garnished with fresh basil or parsley.

This Mediterranean lentil soup with roasted red peppers and garlic offers a deeply flavorful, smoky profile thanks to the roasted peppers and aromatic garlic. The lentils serve as the perfect base, absorbing the rich flavors while adding heartiness to the dish. The smoked paprika enhances the depth of the soup, making it a wonderful choice for a comforting and satisfying meal. This soup is ideal for a family dinner or as a standout dish for entertaining.

Mediterranean Lentil Soup with Lemon and Fennel

This Mediterranean lentil soup with lemon and fennel is bright, aromatic, and full of fresh Mediterranean flavors. The fennel adds a sweet, slightly licorice-like taste that pairs wonderfully with the earthiness of the lentils, while lemon juice adds a zesty brightness that elevates the entire dish. This soup is both refreshing and hearty, making it a perfect light yet filling meal for any time of year.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and fennel, and sauté for about 7-10 minutes until softened and fragrant.
2. Stir in the cumin and turmeric, cooking for another 1-2 minutes.
3. Add the lentils, vegetable broth, and bring the soup to a boil. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the lemon juice and zest, then season with salt and pepper to taste.
5. Serve the soup in bowls, garnished with fresh parsley.

This Mediterranean lentil soup with lemon and fennel is a perfect balance of flavors. The fennel adds a light, sweet flavor that complements the earthiness of the lentils, while the lemon juice brightens the dish with a tangy freshness. The cumin and turmeric create a warm, fragrant base that gives this soup Mediterranean flair. It’s a nourishing and satisfying dish that’s ideal for those seeking a light, yet hearty meal that feels both fresh and comforting.

Mediterranean Lentil Soup with Kale and Harissa

This spicy Mediterranean lentil soup is full of bold flavors, thanks to the heat from harissa and the earthy texture of kale. The lentils and kale are simmered in a savory broth, with harissa adding a smoky, spicy kick to each spoonful. This soup is both comforting and vibrant, making it an exciting and nourishing choice for anyone who enjoys a little spice in their meals.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 2 cups kale, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-2 tablespoons harissa paste (depending on spice preference)
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5-7 minutes until softened.
2. Stir in the cumin and harissa paste, cooking for an additional 1-2 minutes to release the flavors.
3. Add the diced tomatoes, lentils, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.
5. Season with salt and pepper to taste.
6. Serve the soup in bowls, garnished with fresh cilantro or parsley.

This Mediterranean lentil soup with kale and harissa is a flavorful, spicy dish that offers a perfect combination of heat and heartiness. The harissa brings a smoky, spicy element to the soup, while the kale adds a burst of color and nutrients. The lentils absorb the bold flavors, making every bite satisfying and flavorful. This soup is perfect for those who enjoy a bit of heat in their meals, and it’s a great way to incorporate greens into your diet while enjoying a bold, comforting dish.

Note: More recipes are coming soon