A bright and refreshing soup is the ideal way to welcome spring, and this vegan Mediterranean Lentil Soup serves as the perfect comforting meal for the upcoming rainy days. The rich and flavorful broth packed with veggies, lentils, and kale will satisfy you at a low cost, making it a great recipe for a fridge clean-out day. Just finish it off with a squeeze of lemon juice for a delightful and easy weeknight meal.

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Why Make Mediterranean Lentil Soup?

The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant, and it was life-changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. Flavors explode in this clean and flavorful vegan lentil soup that’s loaded with protein and fiber. It’s also naturally gluten-free and incredibly versatile, allowing you to toss in just about any veggie or green. So raid your fridge and get cooking!

Ingredients

Here’s what you’ll need to make Mediterranean Lentil Soup:

• Oil: Olive oil is the preferred choice for its Mediterranean flavor profile, but vegetable or canola oil works in a pinch.
• Mirepoix: A combination of small diced yellow onion, carrots, and celery creates an earthy and sweet flavor base for this soup.
• Garlic: Using large pieces of crushed garlic rather than mincing it fine helps bring out the natural sweetness and flavor of cooked garlic instead of the sometimes-overwhelming bite when minced.
• Cumin: Adds a savory and nutty Mediterranean flavor.
• Cinnamon: A delightful savory application of the spice that warms you from the inside out and fills your home with a fantastic smell.
• Lentils: Brown lentils are used for their firm texture.
• Vegetable Broth: We recommend using vegetable flavored Better Than Bouillon. If using another brand, make sure salt is not the first ingredient or it’s a waste of money!
• Lemon Juice: Adds brightness to the soup that is seriously addictive. You can use fresh-squeezed lemon juice and save half of your lemon for garnishing each bowl or opt for bottled lemon juice. Having lemons in the kitchen means you can always garnish too!
• Kale: Swiss chard, rainbow chard, spinach, escarole, and all varieties of kale are excellent substitutes.
• Salt and Pepper: Essential for enhancing the natural flavors of the soup.

Which Color Lentils are Best for Soup?

Brown or green lentils are best for this soup because they hold their shape after cooking, providing the desired texture. Red lentils are not recommended, as they cook faster and dissolve into the soup, creating a thick and mushy consistency.

How to Store Leftovers

Store leftover Mediterranean lentil soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months when stored properly in an airtight container. Let it thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

Ingredients List

Instructions

1. Rinse the lentils in a strainer under cold water until the water runs clear.
2. Heat the oil in a large soup pot set over medium-high heat. Add the onions, carrots, and celery, and cook until tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
3. Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
4. Pour in the vegetable broth and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
5. Stir in the greens, seasoning with additional salt, pepper, and lemon juice to taste before serving.