This Mediterranean lentil soup, inspired by Greek fakes, delivers big flavor from humble pantry ingredients and rich tomato paste. A light drizzle of olive oil and red wine vinegar brightens every spoonful.
Prefer a veggie-loaded version? Try my lentil soup with potatoes and spinach.
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Love the mix of flavors especially adding Red wine vinegar at the end. Yum !
- Freddi
Ingredients
Use green or brown lentils, rinsed and picked over. Skip red lentils since they cook too soft for this soup, but they're perfect in my red lentil potato soup.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make Mediterranean lentil soup
- In a large pot, saute the diced onion in olive oil until softened and translucent.
- Add the garlic, carrot, and celery. Saute for a couple more minutes.
- Stir in the lentils, vegetable broth, water, tomato paste, and bay leaf. Bring to a simmer, then reduce the heat.
- Simmer, stirring occasionally, until the lentils are tender, 20 to 40 minutes depending on your preferred texture. Remove the bay leaf, then taste and season with salt and pepper.
Serving suggestions
This vegan soup is quite thick, almost stew-like. For a thinner consistency, add 1 to 2 cups of water or broth to taste.
For serving, finish each bowl with a drizzle of olive oil and red wine vinegar. It's filling on its own or with crusty bread.
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Love and Veggies,
Amy
📋 Recipe
Rustic Mediterranean Lentil Soup
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 red onion, (or any color) chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 pound dry green or brown lentils, well rinsed and drained
- 4 cups vegetable broth
- 2 cups water
- 2 Tablespoons tomato paste
- 1 bay leaf
- salt and pepper, to taste
- additional extra virgin olive oil, for serving (optional)
- red wine vinegar, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and saute until soft and slightly translucent.1 Tablespoon extra virgin olive oil, 1 red onion
- Add the carrot, celery, and garlic, and saute for a couple of more minutes.1 carrot, 1 stalk celery, 3 cloves garlic
- Stir in the lentils, vegetable broth*, water, tomato paste, and bay leaf. Bring to a simmer, then reduce the heat to low.1 pound dry green or brown lentils, 4 cups vegetable broth, 2 cups water, 2 Tablespoons tomato paste, 1 bay leaf
- 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 the soup, and add salt and pepper, as needed.salt and pepper
- To serve, top each bowl with a drizzle of olive oil and red wine vinegar, if desired.additional extra virgin olive oil, red wine vinegar
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Notes
Nutrition
Nutritional information is an estimation only.
Freddi says
Love the mix of flavors especially adding Red wine vinegar at the end. Yum !
Amy Katz says
Thanks Freddi! That's my favorite part, too. 🙂
Dina says
This was sooo good! My husband had 2 servings! We are having a cold spell so this hit the spot! We live in S. TX and we like pico de gallo and avocado, so we added that after serving and it was delicious! I also added about 2-3 extra cups of veggie broth because my husband likes it more soupy. Thank you for this great recipe!
Amy Katz says
I love that you made it your own, Dina. Great additions!
Kaytee Smith says
This soup was very delicious. I have made is several times. Thank you
Amy Katz says
Glad you enjoyed it, Kaytee!