Mediterranean Lentil Soup with Spinach & Lemon

Cuisine: Mediterranean / Middle Eastern
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 6–8

 Ingredients

For the Soup Base:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 cup dried brown or green lentils (rinsed and drained)

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon smoked paprika

• ¼ teaspoon turmeric

• 6 cups vegetable broth (or chicken broth for non-vegetarian option)

• 1 (14 oz) can diced tomatoes

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 2 cups fresh spinach (or kale), chopped

• Juice of 1 lemon

• Zest of ½ lemon (optional but adds brightness)

For Garnish:

• Fresh parsley or dill, chopped

• Extra drizzle of olive oil

• Lemon wedges for serving

 Instructions

1. Sauté the Aromatics
   Heat olive oil in a large soup pot over medium heat.
   Add the chopped onion and cook for 5 minutes, stirring often, until soft and translucent.
   Add minced garlic, diced carrots, and celery. Cook for another 3–4 minutes, allowing the vegetables to release their natural sweetness.

2. Add Spices & Lentils
   Stir in cumin, coriander, paprika, turmeric, salt, and pepper. Cook for 30 seconds to toast the spices — this deepens their flavor.
   Add rinsed lentils and stir well to coat them in the aromatic base.

3. Add Broth & Simmer
   Pour in the vegetable broth and diced tomatoes. Stir to combine.
   Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until the lentils are tender.
   Stir occasionally, checking to make sure there’s enough liquid (add more broth if needed).

4. Add Spinach & Lemon
   Once the lentils are soft, add chopped spinach to the pot. Stir gently until wilted, about 2–3 minutes.
   Add fresh lemon juice and zest to brighten the soup. Taste and adjust seasoning — more salt for balance, more lemon for zing.

5. Serve & Garnish
   Ladle the soup into bowls.
   Drizzle each serving with a touch of olive oil, and top with chopped parsley or dill for freshness.
   Serve with lemon wedges on the side and a slice of warm crusty bread or pita.

 Serving Suggestions

• Pair with Greek salad, hummus with pita, or roasted vegetable couscous.

• For protein, top with grilled chicken, shrimp, or toasted chickpeas.

• Make it a cozy dinner with warm naan or garlic flatbread.

• Excellent as a meal prep soup — it tastes even better the next day.

 Tips & Variations

• Texture preference: For a creamier soup, blend half the mixture with an immersion blender, then mix back into the pot.

• Add bulk: Stir in cooked rice, quinoa, or orzo for a heartier meal.

• Spice it up: Add a pinch of chili flakes or harissa paste for a kick.

• Vegan & gluten-free: This recipe is naturally both!

• Storage: Refrigerate up to 5 days or freeze up to 3 months. Reheat gently with a splash of broth or water.

 Mediterranean Story

Lentil soup, known as Mercimek Çorbası in Turkey and Adas in the Levant, is one of the most comforting and wholesome dishes across the Mediterranean basin. Each region adds its own touch — cumin in the Middle East, lemon in Greece, or paprika in North Africa — but the heart of the dish remains the same: simple ingredients elevated through patience and balance.

In the United States, Mediterranean Lentil Soup has found a home in both cozy kitchens and high-end cafés. It’s adored for being nutrient-dense, protein-rich, and deeply satisfying — a bowl that nourishes body and soul alike.

What makes this soup special isn’t just the lentils, but the contrast they share with lemon and olive oil — the humble and the elegant in perfect harmony. The lemon cuts through the earthy lentils, while the olive oil adds a silky finish. Together, they embody the Mediterranean ethos: freshness, moderation, and heartwarming simplicity.

It’s a dish that feels like sunshine on a rainy day — humble yet soulful, ancient yet timeless. ✨