Easy Mediterranean Green Lentil Soup

This green lentil soup is great for weeknight dinners. Finally, a lentil soup recipe that’s jam-packed with Mediterranean flavors!

I will never say no to a delicious homemade lentil soup. My favorite red lentil soup is packed with amazing spices and this green lentil soup is perfect for any day of the week and is so easy to make!

This post contains affiliate links.

Why is this green lentil soup recipe a winner?

A big bowl of this simple lentil soup is pure comfort to me. The combination of potatoes, carrots and lentils finished with a big pile of baby spinach is just the perfect thing for an evening and believe me everyone will come back for a second round of this lentil soup.

What I love the most about this lentil spinach soup is that it comes together pretty easily. There is nothing fancy about it and even though it calls for basic ingredients it ends up bursting with flavor. Just like Mujadara, this lentil recipe is also a staple in our home.

What do I need to make Mediterranean lentil soup?

This lentil soup is flavored with turmeric, paprika and cumin and is made with spinach which gives a Mediterranean flair to it. You probably have all the ingredients for this green lentil soup at home now:

• Onion
• Garlic
• Carrots
• Red bell pepper
• Green Lentils
• Potatoes
• Tomato paste
• Spinach

These simple and basic ingredients make the best lentil soup ever that you’ll keep making over and over again!

How do you make delicious vegan lentil soup?

You might think where the meat is in this lentil recipe. No chicken, no beef or lamb, how does a carnivore like me ends up suggesting a vegan lentil soup and insist that it’s tasty? Well, all the spices used and the slow simmer helps this healthy lentil soup have so much flavor.

Here is how you make a simple lentil soup:

1. Saute onion and garlic. Then add carrots, red bell pepper, potatoes and lentils.
2. Stir well and then add in turmeric, cumin, paprika and tomato paste. Pour in vegetable stock/water and bring the soup to boil. 
3. Simmer for some time until the vegetables are cooked. Add in the spinach and cook until they’re wilted.
4. Serve and enjoy!

This is an absolutely easy lentil soup recipe that you can make in no time. It’s so delicious and creamy, I guess I’m craving some right now!

Can I freeze lentil soup? Absolutely! Simply pour the soup into a freezer safe container and freeze for up to three month. When ready to use, thaw in the fridge overnight and reheat in a pot over medium heat.

How can I make green lentil soup in a slow cooker? Simply put all the ingredients except spinach in the slow cooker and cook on high for 3 hours or on low for 5 until the lentils are completely cooked. Stir in the spinach and cook on high for another 30 minutes.

More Recipes:

• Curry Lentil Soup
• Turkish Yogurt Soup
• Chicken Lentil Soup

Notes and tips to make green lentil soup

• Bell peppers used in this green lentil soup recipe should be sweet. You can use red, yellow or orange bell pepper.
• To add a bit of tang to the soup, add some lemon juice right before serving.
• Don’t blend this lentil soup as it will have a not so appetizing color because of cooked spinach.
• If you don’t like garlic, reduce the amount or leave it out completely.
• To turn this soup into spicy lentil soup, add 1/2 to 1 teaspoon cayenne pepper.

4.6 from 5 votes

Print

Easy Mediterranean Green Lentil Soup

​​​​​​​This green lentil soup is great for weeknight dinners. Finally, a lentil soup recipe that's jam-packed with Mediterranean flavors! 

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6 servings

Calories 280 kcal

Author Shadi HasanzadeNemati

Ingredients

• 2 tbsp olive oil
• 1 onion chopped
• 6 garlic cloves minced
• 2 carrots diced
• 1 red bell pepper diced
• 2 yellow potatoes cubed
• 2 cups green lentils
• 3 tbsp tomato paste
• 1 tsp turmeric
• 1/2 tsp paprika
• 1 tsp cumin
• 6 cups vegetable stock
• 1 tsp salt
• 3 cups baby spinach
• 1 cup parsley chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Saute onion until golden brown. 

2. Add in minced garlic, carrots and bell pepper. Stir and cook for one minute. 

3. Add in potatoes and lentils. Stir and cook for two minutes. 

4. Add in tomato paste, turmeric, paprika and cumin. 

5. Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked. 

6. Add in salt and baby spinach and cook until they're wilted. 

7. Pour the soup into bowl and top with parsley. 

8. Top with chopped parsley. Serve with lemon juice and toasted bread.