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Golden lentil soup in white bowl with spoon scooping out a serving.

Mediterranean Lentil Soup Recipe

This quick 30 minute meal has the best flavor. This lentil stew will quickly become a family favorite! 
Course Soups and Stews, Stews
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 207kcal
Author Deb Clark


  • 1 cup dried orange lentils
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • 4 cups chicken stock or vegetable stock
  • 1 cup water
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 ½ teaspoon salt
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon yellow curry
  • 1 tablespoon olive oil
  • ½ lemon optional


  • Dice the onion, carrots and celery.
  • Heat a heavy stock pan over medium heat. Add the olive oil and the vegetables. Sauté for 4-5 minutes until they just begin to soften.
  • Next add the spices. Stir them in and mix well with the vegetables - add the lentils and sauté for another minute and add the stock & water.
  • Increase the heat to high and bring to a boil, reduce to medium low and continue to simmer the soup, stirring occasionally. It will take about another 15 minutes until the lentils are completely cooked.
  • When the lentils are cooked, remove from the heat and finish by squeezing the juice of half a lemon into the soup, stir to combine and serve.


Serving suggestions for Lentil Soup


Calories: 207kcal | Carbohydrates: 28g | Protein: 12g | Fat: 4g | Cholesterol: 4mg | Sodium: 836mg | Potassium: 580mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1970IU | Vitamin C: 9.2mg | Calcium: 43mg | Iron: 3.3mg