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Overhead view of Mediterranean lentil soup with a lemon wedge, parsley, and olive oil drizzle in a ceramic bowl

Simple Mediterranean Lentil Soup with Lemon and Cumin

A one-pot lentil soup with cumin, tomatoes, and a finishing squeeze of lemon, ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 172
Ingredients Method Notes

Ingredients
  

Soup base
  • 3 tbsp olive oil
  • 1 yellow onion medium (about 150 g); diced
  • 2 carrots medium (about 150 g); diced
  • 2 stalks celery (about 100 g); diced
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes (400 g)
  • 300 g brown or green lentils rinsed
  • 1.5 liters vegetable broth low sodium
  • 1 bay leaf
  • 1 tsp salt plus more to taste
  • 1/4 tsp black pepper
To finish
  • 100 g baby spinach
  • 3 tbsp lemon juice about 1 lemon
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley chopped
  • 1 tbsp olive oil for drizzling

Method
 

Build the soup
  1. Heat 3 tbsp olive oil in a 5.5-quart / 5.2 L Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring now and then, until the vegetables are soft.
  2. Add the garlic, cumin, coriander, and smoked paprika. Cook for 1 minute, stirring, until fragrant.
  3. Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly.
  4. Add the crushed tomatoes, lentils, broth, and bay leaf. Stir in 1 tsp salt and the black pepper. Bring to a boil over high heat.
  5. Lower the heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape. If the soup looks too thick, add a splash of water or broth.
Finish and serve
  1. Remove the bay leaf. Stir in the spinach and cook for 2 minutes, until wilted.
  2. Take the pot off the heat. Stir in the lemon juice and zest, then taste and add more salt and black pepper if needed.
  3. Ladle the soup into bowls. Top with chopped parsley and a drizzle of olive oil.

Notes

  • Rinse lentils well to remove dust before adding to the pot.
  • Add lemon juice off heat so it stays bright, not bitter.
  • Simmer uncovered so the broth reduces and thickens naturally.
  • Thin leftovers with broth or water since lentils keep absorbing liquid.