Lentil Soup (Recipe)

July 22, 2025

2 tablespoon extra virgin olive oil

1 1/2 cups diced carrots (3 medium)

1 1/2 cups diced yellow onions (1 medium)

1 1/2 Tbsp minced garlic (4 cloves)

4 (14.5 oz) cans vegetable broth

2 (14.5 oz) cans diced tomatoes
1 1/4 cups dried brown lentils , rinsed and picked over

1 1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

Salt and freshly ground black pepper

1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach (optional)

✅ 1 Tbsp fresh lemon juice

Heat olive oil in a large pot over medium-high heat.

Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.

Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.

Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.

Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.

Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).

Serve warm with parmesan cheese if desired.

Enjoy!!!

Servings : 6
Ready in : 60 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

How to get started?

Let us take all the hard work out of the Mediterranean diet for you!

Hundreds of women are experiencing the same struggle you’re going through right now.

Want easy Mediterranean recipes and meals that's planned for you?