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Vegan Mediterranean Lentil Vegetable Soup

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A rich marriage of lentils, colorful veggies, and fragrant herbs, this soup warms not just the body, but the soul.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 cups kale or spinach, chopped
  • Fresh lemon juice, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  2. Add the minced garlic, carrots, and celery to the pot. Stir and cook for another 5 minutes.
  3. Stir in the diced red bell pepper and zucchini, cooking for an additional 3-4 minutes.
  4. Add the rinsed lentils, diced tomatoes, vegetable broth, oregano, thyme, smoked paprika, salt, and pepper. Bring to a boil.
  5. Reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes.
  6. During the last 5 minutes of cooking, stir in the chopped kale or spinach.
  7. Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as desired. Serve hot, garnished with fresh parsley.

Notes

For best flavor, allow the soup to sit for a day; the flavors will deepen.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/vegan-lentil-soup-mediterranean-vegetables/

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