This nutrition-packed, chunky vegan lentil soup recipe is anything but one-note. Prepared the Mediterranean way with vegetables, warm spices, and fresh herbs, it is the ultimate one-pot-wonder! Be sure to check out the video for how to make this vegan lentil soup below.

If you like this one, you might also enjoy these recipes: Greek Briam (roasted vegetables); Mediterranean Vegan Chili; Ratatouille; Mediterranean Spicy Spinach and Lentil Soup.

Chunky Vegan Lentil Soup Recipe | The Mediterranean Dish. Mediterranean style lentil soup with vegetables, warm spices, and fresh herbs. Anything but an ordinary lentil soup. Try this heart-warming, nutrition packed soup, and you'll be coming for more. Recipe via TheMediterraneanDish.com

Lentils are a permanent on my shopping list! You may think of them as the least sexy ingredient ever, but prepared the Mediterranean way, lentils can make the heartiest, tastiest of meals...and on a budget, I might add!

My earlier spicy spinach and lentil soup is one the most popular recipes on the blog. And I have a hunch, you will like today's chunky vegan lentil soup just as much.

Chunky Vegan Lentil Soup Recipe | The Mediterranean Dish. Mediterranean style lentil soup with vegetables, warm spices, and fresh herbs. Anything but an ordinary lentil soup. Try this heart-warming, nutrition packed soup, and you'll be coming for more. Recipe via TheMediterraneanDish.com

The secret to the best vegan lentil soup recipe

In my book, two simple things make a great lentil soup.

First, flavor. I agree that on their own, lentils can be bland. But, with the help of aromatics and a few warm Mediterranean spices--coriander, cumin, turmeric, and a hint of cinnamon--they can be transformed to flavor heaven! To brighten things up, I like to finish my lentil soup with fresh parsley and a little lemon juice.

Chunky Vegan Lentil Soup Recipe | The Mediterranean Dish. Mediterranean style lentil soup with vegetables, warm spices, and fresh herbs. Anything but an ordinary lentil soup. Try this heart-warming, nutrition packed soup, and you'll be coming for more. Recipe via TheMediterraneanDish.com

Secondly, texture. I haven't met very many people that enjoy an overcooked, super mushy lentil soup. In this lentil soup recipe, I rely on vegetables like carrots, potatoes, and zucchini, to augment the lentils, adding volume and texture, not to mention extra nutritional value!

A final drizzle of velvety, excellent extra virgin olive oil is a must for me. And to serve, a good crusty bread to sop up all the goodness.

This lentil soup recipe uses green lentils, which are more readily available, but you can certainly use brown or red lentils, if you prefer.

Lentil Facts

This easy lentil soup is really a delicious way to get your lentil intake and cash in their health benefits. Lentils are high in protein and fiber content. Good for your heart, given their folic acid and potassium content. Plus, lentils, as we many legumes can help you maintain a healthy weight and reduce the risk of obesity and diabetes. Read more here.

And for me as a mom, nothing spells success than seeing my family come back for seconds...and thirds. I'm telling you, this lentil soup recipe is a winner!

Watch video for how to make this Mediterranean vegan lentil soup:

Similar recipes to try

Harira Recipe (Moroccan lentil & chickpea soup)

Mediterranean Lentil Salad

Mujadara (lentils and rice)

Minestrone

Greek Red Lentil Soup

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Chunky Vegan Lentil Soup Recipe | The Mediterranean Dish. Mediterranean style lentil soup with vegetables, warm spices, and fresh herbs. Anything but an ordinary lentil soup. Try this heart-warming, nutrition packed soup, and you'll be coming for more. Recipe via TheMediterraneanDish.com

Chunky Vegan Lentil Soup Recipe


Description

This nutrition-packed, chunky vegan lentil soup recipe is anything but one-note. Prepared the Mediterranean way with vegetables, warm spices, and fresh herbs, it is the ultimate one-pot-wonder!


Ingredients

Scale
  • 1 ½ cups/ 315 grams green lentils
  • Extra virgin olive oil (I used Private Reserve)
  • 1 medium yellow onion, chopped
  • 1 bulk carrot, chopped
  • 2 celery stalks, chopped
  • 1 russet potato, small diced
  • 3 to 4 garlic cloves, chopped
  • 1 zucchini squash, diced
  • Salt and pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper (optional)
  • 3 cups/700 grams or so canned diced tomatoes with juice
  • 2 ½ cup water (or low-sodium broth)
  • 1 cup /about 25 grams chopped fresh parsley, stems removed
  • 2 tbsp fresh lime or lemon juice
  • lime or lemon wedges to serve
  • Bread to serve

Instructions

  1. Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.
  2. In a large heavy pot or Dutch Oven, heat 2 tablespoon extra virgin olive oil.  Add onions, carrot, celery, and potatoes cook over medium-high heat for 4 to 5 minutes, stirring regularly.
  3. Add garlic and zucchini. Cook another 5 minutes, stirring regularly.
  4. Add lentils, salt and pepper and spices. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)
  5. Bring everything to a boil for 5 mins, then reduce heat to low. Cover and let simmer for 20 mins or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)
  6. Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.

Notes

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: lentil soup, vegan lentil soup, how to make lentil soup, easy lentil soup, lentil soup recipe, vegan lentil soup recipe, Mediterranean lentil soup recipe

 

Chunky Vegan Lentil Soup Recipe | The Mediterranean Dish. Mediterranean style lentil soup with vegetables, warm spices, and fresh herbs. Anything but an ordinary lentil soup. Try this heart-warming, nutrition packed soup, and you'll be coming for more. Recipe via TheMediterraneanDish.com

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Flavor is amazing. Another sure fire winner!

    I can’t wait to make dishes from your recipe book!

  2. I just made this soup. Flavor is amazing. Another sure fire winner!

    I can’t wait to make dishes from your recipe book!

  3. I just made this soup. Flavor is amazing. Another sure fire winner!

    I can’t wait to make dishes from your recipe book!

    Love and laugh on “Tuesday Cook Along”. So much fun.

  4. Oh boy, it's on the stove right now and I have done a little taste test and wow. The spices are perfect. Just me so some will go in the freezer and that is a great thing.

    1. This is a great one to freeze! It's one of my personal winter lunch staples :). I'm so happy you loved it, too!

  5. This is very flavourful and satisfying! I love the warm spices and vegetables. I used the vegetable broth option option which was delicious! Will make this frequently!

  6. I love this soup; easy , flavorful, and so delicious. I’ve made it numerous times. Once when I was out of white potatoes I used sweet potatoes because that’s what I had. It was still wonderful. I’ve even eaten this soup for breakfast, a great way to start the day.

  7. This soup lacked flavor, it needed more spices such as more garlic,cumin and coriander. I hate leaving subpar reviews because I really do like other recipes on this site. Be sure to use a good chicken broth.

  8. I’ve only made a couple of lentil recipes in the past and my husband is not a fan. He says they have the texture of sand. I’m hoping this recipe will be a game changer. Which type lentil will be the best? Your recipe calls for green lentils, but in a comment you said red lentils from dry are best for this recipe. Thanks for your help.

    1. Hi, Becky! This recipe is really pretty forgiving. I've found that the exact type of lentil does not make a huge difference. I use green lentils equally as much as I do the red. I tend to grab whichever one I have on hand at the moment :).

  9. It is always such a pleasure to see your video’s and learn healthy tips.
    You are an inspiration on how to look when cooking.

  10. Hi, can I make this recipe with canned lentils? Could I also make it using red instead of green lentils? PS I loved your phyllo meat rolls - that was the first I made from your site and they were amazing!!! Looking forward to trying more of your recipes 🙂 Thanks!

  11. Love your website and recipes! Making this recipe for the first time with a few substitutions (no potatoes and had yellow squash instead of zucchini). I am super excited to try it, since everything I've made from your site is absolutely delicious!!!