Lentil Soup
A classic and comforting Mediterranean lentil soup packed with tender lentils, aromatic vegetables, and fragrant herbs and spices. Hearty, nutritious, and naturally vegetarian.
- 1 cup dried lentils (green or brown), rinsed and drained
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (optional)
- 6 cups vegetable broth or water
- 1 bay leaf
- 1 teaspoon ground cumin (optional)
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
- juice of 1 lemon (optional)
- salt and freshly ground black pepper, to taste
- Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté the vegetables, stirring occasionally, for about 5–7 minutes until they have softened and become fragrant. Add the minced garlic and cook for another minute, being careful not to let it brown.
- Stir in the rinsed lentils, vegetable broth or water, diced tomatoes if using, bay leaf, ground cumin if desired, and dried oregano. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once the mixture reaches a boil, reduce the heat to low and cover the pot. Allow the soup to simmer gently for 30–35 minutes, or until the lentils are very tender. Stir occasionally during cooking and add more water or broth if the soup becomes too thick for your preference.
- Remove the bay leaf. If desired, stir in the juice of one lemon for a bright, tangy flavor that complements the earthy lentils beautifully. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.
- Ladle the soup into warm bowls and garnish generously with chopped fresh parsley. Serve hot, optionally with crusty bread on the side for dipping.
Chef's Note: Lentil soup is one of the most beloved comfort soups throughout the Mediterranean and Middle East, cherished for its heartiness, affordability, and nourishing qualities. Unlike dried beans, lentils don't require soaking and cook in about 30–35 minutes, making this an accessible weeknight dinner or meal-prep option.
The beauty of lentil soup lies in its adaptability. Green or brown lentils hold their shape well during cooking, while red lentils break down and create a creamier texture. This recipe welcomes additions like spinach, kale, diced potatoes, or roasted red peppers depending on what you have on hand. The soup actually tastes even better the next day as flavors meld overnight, making it perfect for preparing ahead. It also freezes exceptionally well for up to three months.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.