This Mediterranean Lentil Soup with Spinach is an easy, flavorful one-pot soup made with red lentils, carrots, tomatoes, spinach, garlic and filled with warm Mediterranean flavors. It comes together in just 30 minutes, making it the perfect vegetarian soup for a quick weeknight dinner or easy lunch.
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This is one of my favorite soup recipes to make, especially served with some crusty bread on the side. This plant-based soup uses simple ingredients, and is vegan, gluten-free, dairy-free and budget friendly. This soup comes together quickly with minimal effort making it great for any weeknight but I also like to make a big batch to meal prep lunches for the work week.
If you’re looking for more hearty vegetable based soups be sure to take a look at my Spicy Roasted Cauliflower Soup and Tuscan Kale and White Bean Soup.
Ingredients for Mediterranean Lentil Soup
- olive oil
- onion
- garlic
- carrots
- ground cumin
- ground coriander
- dried red lentils
- crushed tomatoes
- vegetable or chicken broth
- kosher salt
- ground black pepper
- fresh spinach
- lemon juice
Cooking Tips and Variations
- Rinse the lentils. Give red lentils a quick rinse before cooking to remove excess starch that can affect the texture of your soup
- Use green or brown lentils: Feel free to use green or brown lentils but they may take a bit longer to cook
- Use fire-roasted tomatoes: for a deeper flavor
- Change up the spices: Add a dash of cinnamon, smoked paprika, red pepper flakes or cayenne to change up the flavor
- Add vegetables: Celery, zucchini or bell peppers would be greatadditions
- Garnishes: Top with a drizzle of olive oil, a bit of chili oil, a spoonful of greek yogurt or a sprinkle of feta cheese (my whipped feta dip or whipped ricotta dip would also make delicious toppings). Sprinkle your favorite fresh herbs like parsley,oregano, thyme, basil, dill or cilantro.
How to Make Mediterranean Lentil Soup with Spinach
This soup is very simple to make and is done (including prep work) in less than 30 minutes. Pour the olive oil into a dutch oven over medium heat. Add in the onions, carrots and garlic and cook for 3-4 minutes until the onions are translucent. Add in the cumin and coriander and cook for an additional minute until fragrant.
Next add in the lentils, crushed tomatoes, broth, salt and pepper and stir to combine. Bring this to a simmer and cook the soup for 20 minutes or until the lentils are soft. Stir in spinach and lemon juice and serve as desired.
If you like this Mediteranean Lentil Soup be sure to take a look at some of my other recipes!
Instant Pot Butternut Squash Soup
If you make this Mediterranean Lentil Soup with Spinach please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok, I’d love to see what you guys are making!
Mediterranean Lentil Soup with Spinach
Equipment
- 1 Dutch oven
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2-3 cloves garlic minced
- 2 large carrots peeled and chopped
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1½ cups dried red lentils rinsed
- 1 15 oz can crushed tomatoes
- 4 cups vegetable broth
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 cups fresh spinach
- 1 tbs lemon juice
Instructions
- Pour the olive oil into a dutch oven over medium heat. Add in the onions, carrots and garlic and cook for 3-4 minutes until the onions are translucent. Add in the cumin and coriander and cook for an additional minute until fragrant.
- Next add in the lentils, crushed tomatoes, broth, salt and pepper and stir to combine. Bring this to a simmer and cook the soup for 20 minutes or until the lentils are soft.
- Stir in spinach and lemon juice and serve as desired.
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Karen Hibbard says
Absolutely delicious! Flavors are so good and it is fast and easy to make. It will be perfect for lunch this week! Thanks for the recipe, Brianna!
Gabriela says
Delicious! I added chopped celery with the onions and carrots at first and also half a tsp of smoked paprika. Really wonderful!
Brianna Simmons says
Gabriela, thank you so much for your review, this is one of my favorite soups 🙂 I love the addition of smoked paprika.
Michelld says
Just made this soup for lunch. Delicious!
Brianna Simmons says
I’m so glad you liked it!