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closeup of lentil soup in a green bowl with parsley sprinkled on top

Mediterranean Lentil Soup

Author: Louisa Clements
3.82 from 33 votes
A simple mediterranean lentil soup made with pantry staples and flavoured with cumin and coriander.
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Prep: 15 minutes
Cook: 31 minutes
Total: 46 minutes
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Servings: 6


  • 4 tbsp olive oil, divided
  • 2 carrots, peeled and diced
  • 1 rib celery, diced
  • 1 onion, diced
  • 1 ¾ tsp salt, divided
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 ½ tsp cumin
  • 1 tsp coriander
  • ½ tsp chili flakes
  • 9 cups water
  • 1 ½ cups dried green or brown lentils, rinsed
  • 3 Bay leaves
  • 1 tbsp lemon juice
  • 1 tbsp minced parsley, optional for garnish


  • In a large soup pot, heat 2 tbsp olive oil over medium heat. Add carrots, celery, onion and 1 tsp salt, cook for 3-5 minutes, until onion is translucent and vegetables begin to soften.
  • Add garlic, tomato paste, cumin, coriander and chili flakes. Sauté for another 2 minutes, until tomato paste begins to caramelize and turn a deep red and the spices are fragrant.
  • Add the water, lentils, bay leaves and remaining salt to the pot. Cover and simmer for 25-30 minutes, until lentils are tender. Remove bay leaves, stir in lemon juice and remaining olive oil. Serve with parsley sprinkled on top.
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