There’s something about a bowl of warm, creamy Mediterranean lentil soup drizzled with good olive oil that just hits differently—whether the leaves are falling or the winter chill sets in. This isn’t just any lentil soup recipe: it’s packed with herbs inspired by Mediterranean soup recipes, lovingly slow-simmered to bring out those earthy, comforting flavors. Light enough to feel good but hearty enough to satisfy, this vegan soup recipe is perfect for a cozy night in or to serve for guests looking for an easy Mediterranean diet recipes dinners option.
Creamy Mediterranean Lentil Soup with Olive Oil
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 6 generous bowls
Large heavy-bottomed pot or Dutch oven ideal for even heat distribution.
Cutting board and chef’s knife to dice veggies.
Wooden spoon or heatproof spatula for stirring.
Measuring cups and spoons to ensure the right ratio.
Immersion blender (optional) to blend part of the soup for a creamier texture without dairy.
Ladle for serving.
Large skillet for sautéing aromatics before transferring.
Slow cooker (6-qt or larger) to finish simmering gently all day.
Lentils
- 2 cups dried brown lentils rinsed and picked over. Brown lentils soften into that creamy lentil soup texture we all love.
Olive oil
- ¼ cup extra-virgin olive oil use a good-quality one—this is Mediterranean after all!. Reserve 2 tbsp for drizzling at the end.
Aromatics
- 1 large yellow onion finely chopped, 3 large carrots (peeled and diced), 3 celery stalks (diced), 4 garlic cloves (minced).
Herbs & spices
- 1 tbsp dried oregano 1 tsp dried thyme, ½ tsp smoked paprika, 1 bay leaf, pinch of red pepper flakes (optional).
Liquids
- 6 cups vegetable broth low-sodium, 1 cup water (or more as needed), plus a 14.5‑oz can of diced tomatoes (undrained). For a beef and lentil soup twist, you can substitute 1 cup of the broth with beef broth.
Finishing
- Juice of 1 lemon salt & pepper to taste, chopped fresh parsley or cilantro for garnish.
Prep the aromatics
In your pot, heat 2 tbsp of olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened—about 5–7 minutes. Add the garlic, oregano, thyme, smoked paprika, bay leaf, and optional red pepper flakes. Stir and let the garlic bloom for another minute.
Toast the lentils
Add rinsed lentils to the pot, stirring well to coat them with the fragrant oil and spices—about 2 minutes to bring out nuttiness.
Add tomatoes and broth
Pour in tomatoes (with juice), vegetable broth, and 1 cup water. Stir, increase heat to a gentle boil, then lower to a simmer. Cover with the lid slightly ajar.
Simmer to creamy perfection
Simmer for 30–35 minutes until lentils are tender but not falling apart. Stir occasionally, adjusting liquid (add up to 1 more cup water or broth) if the soup gets too thick.
Optional partial pureeing
For a creamy lentil soup feel, remove about 2 cups of soup, blend until smooth using a blender or immersion blender, and stir back in.
Finish with lemon and olive oil
Remove the bay leaf. Stir in lemon juice, drizzle remaining olive oil, and season with salt and pepper to taste.
Garnish and serve
Ladle into bowls, top with fresh parsley or cilantro, perhaps a grind of black pepper and a final swirl of olive oil.
Pairings
- Bread: Crusty sourdough or whole-grain baguette for dipping.
- Salad: A crisp cucumber & tomato salad with feta—light and refreshing.
- Cheese: A smear of goat cheese or softened ricotta on bread complements the lentils beautifully.
- Wine: A crisp sauvignon blanc or a light Pinot Noir for red wine drinkers.
- Sides: Serve this as part of fall soups and stews dinner night—pair with roasted veggies drizzled with olive oil and rosemary.
FAQs
1. What type of lentils work best?
Brown or green lentils hold their shape well and create that comforting texture ideal for Mediterranean lentil soup. Red lentils cook faster but tend to break down into a porridge—still tasty, but less textured.
2. Can I use chicken or beef?
Absolutely. Substituting vegetable broth with beef broth turns this into a hearty beef and lentil soup. For a lighter version, use chicken broth. You may also stir in shredded cooked chicken or browned ground beef before adding liquids.
3. Can I make this in a crock pot?
Yes, this recipe adapts well. Sauté the aromatics and spices in a skillet, then transfer everything (minus optional lemon & drizzle) to a crock pot. Cook on low for 4 hours or high for 2 hours. Finish with lemon juice and olive oil just before serving.
4. Is this soup vegan or can it be adapted?
As written, it’s vegan! But feel free to fold in shredded chicken or lamb for non-vegan eaters, turning it into a more substantial winter soup recipes entrée.
5. How to store and reheat?
Keeps well in the fridge for up to 4 days in an airtight container. Reheat gently on the stove, thinning with water or broth if too thick. It also freezes beautifully—just thaw and reheat with a splash of broth.
