Mediterranean Lentil Soup

Bowl of soup with blue napkin and spoon next to it

5 from 3 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Greek, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 317kcal

Author: Amy Katz

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)

US Customary - Metric

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

Notes

Nutrition Facts are an estimation and do not include the optional olive oil and red wine vinegar for drizzling on top.

Be sure to wait to season with salt until after the soup is finished cooking. Otherwise, the lentils may become tough or take longer to become tender.
Lentils to do not require soaking. But rinse them well in cold water to remove any dust or debris.
This soup is very thick like a stew. If you prefer a thinner soup, add an additional 1 to 2 cups of liquid.

Instant Pot cooking instructions: 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.

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.

Nutrition