One-Pot Mediterranean Lentil Soup: Hearty, Cheap & Vegan
Warm, comforting, and packed with plant protein. An authentic Mediterranean one-pot lentil soup recipe finished with cumin, spinach, and fresh lemon.
SavedIdea Team · 1 min read
Lentil soup has sustained Mediterranean communities for thousands of years for good reason: it is deeply nourishing, costs less than $1.50 per serving to make, and keeps wonderfully in the fridge for days. This mediterranean lentil soup recipe balances earthy brown lentils with aromatic garlic, cumin, baby spinach, and a generous squeeze of fresh lemon juice.
Pantry Ingredients You'll Need
- 1.5 cups dry brown or French green lentils (rinsed)
- 1 large yellow onion, 2 carrots, and 2 stalks celery, finely diced (mirepoix)
- 4 cloves fresh garlic, minced
- 1 can (14 oz) fire-roasted diced tomatoes
- 6 cups vegetable or chicken stock
- 1 tsp ground cumin, 1/2 tsp dried oregano, 1 bay leaf
- 3 cups fresh baby spinach leaves
- Juice of 1 whole lemon and high-quality extra virgin olive oil for serving
Step-by-Step Cooking Guide
- Sauté Aromatics: Warm 3 tbsp of olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery for 7 minutes until softened. Stir in garlic and cumin for 60 seconds.
- Simmer Lentils: Add rinsed lentils, canned tomatoes, bay leaf, and broth. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are tender.
- Brighten & Serve: Remove bay leaf. Stir in baby spinach until wilted. Remove from heat and stir in fresh lemon juice. Ladle into bowls and finish with a rich swirl of olive oil.
