Zesty Mediterranean Lentil Soup Recipe

Sometimes I crave a meal that feels deeply nourishing yet rich enough to satisfy a serious hunger after a long day. This Mediterranean Lentil Soup strikes that balance perfectly by turning humble pantry staples into a bowl of bright, savory comfort that warms you from the inside out.

The secret lies in taking time to brown the onions properly and using preserved lemon for a zesty, complex punch you simply cannot get from fresh juice alone.

What Makes This Mediterranean Lentil Soup So Special

This recipe proves that you do not need expensive ingredients to create a dinner that feels luxurious and complete. The combination of earthy green lentils and bright citrus zest creates a complex flavor profile that tastes like it simmered all day long.

You will appreciate how the optional herby oil and cool yogurt toppings add layers of texture and richness to every single spoonful.

It freezes beautifully for meal prep, meaning you can enjoy a wholesome homemade lunch even on your busiest workdays when cooking feels impossible.

If this dish hit the spot, you’ll want to try my Ultimate Garlic Cauliflower Soup Recipe next, plus the Hearty Mushroom Soup Recipe delivers the same bold flavors.

Everything You Need for Perfect Mediterranean Lentil Soup

Here are the fresh produce items and pantry staples you will need to gather:

• Green lentils: These hold their shape wonderfully during simmering and provide a hearty texture.
• Yellow onion: You will cook this down until golden brown to create a sweet and savory foundation.
• Preserved lemon peel: This adds a distinct funky, salty brightness that defines the unique character of the broth.
• Vegetable broth: Use a high-quality broth or stock to ensure a rich liquid base.
• Carrots: Diced small to add natural sweetness and vibrant color to the pot.
• Garlic: Freshly chopped cloves offer essential aromatic depth.
• Aleppo pepper: Provides a gentle, fruity heat that lingers without overwhelming the other spices.
• Ground coriander: Its citrusy notes perfectly complement the lemon and herbs.
• Nutritional yeast: Stirring this in at the end adds a savory, cheesy depth and slightly thickens the soup.
• Fresh herbs: A mix of basil, dill, or parsley creates the vibrant finishing oil.
• Extra virgin olive oil: Used for browning the aromatics and creating the luscious topping.

My Method for Mediterranean Lentil Soup

Let’s get cooking!

1. Begin by heating olive oil in a large Dutch oven or heavy soup pot over medium-high heat until it shimmers. Add the diced onion and a pinch of salt, cooking them for about 10 to 15 minutes until they are softened and turn a deep golden brown. This step requires patience, but browning the onions deeply is critical for developing the rich, savory base flavor of the soup.
2. Stir in the diced carrots, chopped garlic, and finely chopped preserved lemon peel, cooking frequently for about 5 minutes until the carrots just start to soften. Add the Aleppo pepper and ground coriander, stirring constantly for 30 seconds to toast the spices and release their fragrance. If the pot looks dry or spices threaten to burn, add a small splash of water to deglaze the bottom.
3. Pour in the vegetable broth, water, green lentils, and a generous amount of black pepper, then tuck in your bundle of thyme and bay leaves. Bring the mixture to a boil, then cover the pot and reduce the heat to a gentle simmer. Let it cook for roughly 20 minutes, or until the lentils are tender but still hold their shape.
4. While the soup simmers, prepare your toppings to save time. For the herb oil, mix the lemon zest and finely chopped herbs (basil, dill, or parsley) in a small bowl with olive oil and a pinch of flaky salt. If you are using the yogurt sauce, stir the plain yogurt with a squeeze of lemon juice, salt, and pepper in a separate bowl.
5. Once the lentils are tender, remove the herb bundle and discard it. Stir in the nutritional yeast and let the soup bubble uncovered for 1 to 2 minutes to thicken slightly and meld the flavors. Remove the pot from the heat and stir in fresh lemon juice to brighten the final taste.
6. Ladle the hot soup into bowls and immediately drizzle with the prepared herb oil. Add a dollop of the seasoned yogurt if desired and serve with crusty bread for dipping.

My Best Tips for Perfect Mediterranean Lentil Soup

Do not rush the process of browning the onions because that caramelization provides the essential backbone of flavor for the entire pot.

If you cannot find preserved lemons at your local store, you can stir in a tablespoon of fresh lemon zest right at the end to mimic that brightness.

I always recommend salting your Mediterranean Lentil Soup generously if using low-sodium broth to ensure the savory flavors really pop against the acidity.

How I Like to Serve This Mediterranean Lentil Soup

A slice of crusty sourdough bread is non-negotiable for me to soak up every drop of the savory, citrus-infused broth.

You can also pair this Mediterranean Lentil Soup with a crisp green salad to keep the meal light and refreshing for a weeknight dinner.

Follow on Pinterest for more wholesome plant-based meal inspiration.

Mediterranean Lentil Soup

---

• Author: Joanna Wearstler
• Total Time: 52 min
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A hearty and bright lentil soup featuring browned onions, preserved lemon, and a fresh herb oil topping.

---

Ingredients

Scale 1x2x3x

• 1 cup (200g) green lentils
• 4 tablespoons extra virgin olive oil, divided
• 3 medium carrots, scrubbed and diced
• 1 large yellow onion, diced
• 2 tablespoons (18g) preserved lemon peel, finely chopped
• 6 cloves garlic, finely chopped
• 1 teaspoon Aleppo pepper
• 2 teaspoons ground coriander
• 4 cups (960 mL) vegetable broth
• 1 cup (240 mL) water
• 2 to 3 tablespoons nutritional yeast
• 2 bay leaves
• 8 to 10 sprigs thyme
• 1 medium lemon (juice and zest)
• 1 cup fresh basil, dill, or parsley, chopped
• 1/2 cup plain plant-based yogurt (optional)
• Salt and black pepper to taste

---

Instructions

1. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the diced onion and a pinch of salt. Cook for 12-15 minutes until deep golden brown, stirring occasionally.
2. Add the carrots, garlic, and chopped preserved lemon peel. Cook for 5 minutes until carrots soften slightly. Stir in Aleppo pepper and coriander, cooking for 30 seconds until fragrant.
3. Pour in the vegetable broth, water, lentils, and black pepper. Add the thyme and bay leaves. Bring to a boil, then cover and simmer on low for 20-25 minutes until lentils are tender.
4. Meanwhile, make the herb oil by mixing the lemon zest, chopped fresh herbs, remaining 2 tablespoons olive oil, and a pinch of salt.
5. If using yogurt, mix it with a splash of lemon juice, salt, and pepper in a small bowl.
6. Remove the bay leaves and thyme stems from the soup. Stir in the nutritional yeast and simmer uncovered for 2 minutes. Remove from heat and stir in fresh lemon juice.
7. Serve hot, topped with the herb oil and a dollop of yogurt.

Notes

If you don’t have preserved lemons, use extra lemon zest at the end. Serve with crusty bread.

• Prep Time: 12 min
• Resting Time:
• Cook Time: 40 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 6g
• Sodium: 820mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 11g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Mediterranean Lentil Soup, vegan lentil soup, healthy dinner, plant based soup, easy weeknight meal