Mediterranean Lentil Soup

Mediterranean Lentil Soup is easy to make with pantry staples. Top it with a drizzle of olive oil and vinegar for a dish the whole family will love. This naturally vegan soup is thick, hearty, and comforting.

I make it a habit to keep dry lentils in my pantry. They are inexpensive, filling, and extremely versatile. I use them to make everything from vegan meatloaf muffins to cold lentil salad to hearty soups like this one.

This Mediterranean Lentil Soup is inspired by the Greek Fakes Soupa. Unlike my lentil soup made in an Instant Pot, this one doesn't contain extra vegetables like potatoes and spinach, although you can add them if you like.

It's simple and rustic, with the umami flavors coming from the lentils themselves along with rich and concentrated tomato paste. Serve it with a splash of olive oil and red wine vinegar for the perfect balance of flavors.

Jump to:

• Why you'll love this recipe
• Ingredients and substitutions
• Instructions
• Amy's tips
• Instant Pot directions
• Serving suggestions
• Storing and freezing
• Recipe FAQs
• More vegan lentil recipes
• 📋 Recipe
• 💬 Comments

Ingredients and substitutions

• Dry lentils: For this recipe, choose green or brown lentils. Red lentils cook much quicker, are softer, and don't hold their texture. Save them for recipes such as red lentil potato soup.
• Red onion: I prefer red onion in this recipe, but sweeter white onion works well, too.
• Carrots and celery: Don't have them? Or don't care for them? Simply leave them out.
• Tomato paste: A little concentrated tomato gives this soup a complex depth of flavor. Learn more about this magical ingredient by reading about how to use tomato paste in your vegan recipes.
• Red wine vinegar: I recommend drizzling a little red wine vinegar over each bowl of soup when serving. But you can use a squeeze of fresh lemon juice instead.

Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.

Instructions

1. In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the diced onion and saute until soft and slightly translucent.
2. Add the garlic, carrot, and celery and saute for a couple of more minutes.
3. Stir in the lentils, vegetable broth, water, tomato paste, and bay leaf. Bring to a simmer, then reduce the heat.
4. Simmer until the lentils are soft, stirring occasionally, at least 20 minutes, or up to 30 to 40 minutes, depending on your texture preference. Remove the bay leaf, taste, and add salt and pepper, as needed.

Instant Pot directions

Use the Saute function to saute the onion, garlic, carrot and celery. Then add the lentils, broth, water, tomato paste, and bay leaf and lock the lid. Pressure Cook on high for 7 minutes. Allow the pressure to release naturally, then season to taste with salt and pepper.

Serving suggestions

While it's delicious straight from the pot, my favorite way to serve Mediterranean Lentil Soup is to top each bowl a drizzle of olive oil and red wine vinegar. It's filling on its own or with some crusty bread.

It also pairs well with other Greek-inspired dishes like Mediterranean tofu tacos, lemony Greek potato salad, or vegan greek vegetable salad.

Storing and freezing

Leftover soup can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.

To reheat, first defrost the frozen container of soup in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl.

Recipe FAQs

More vegan lentil recipes

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