Vegan Mediterranean Lentil Vegetable Soup – Hearty, Healthy & One-Pot Wonder
A hearty, one-pot vegan Mediterranean lentil soup filled with fiber-rich vegetables, warm spices, and bright lemon flavor. Perfect for cozy dinners and weekly meal prep.
Ingredients
1 cup brown or green lentils, rinsed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 zucchini, chopped
2 cups kale or spinach
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
2 tbsp olive oil
1 tsp cumin
½ tsp smoked paprika
Salt and pepper, to taste
Juice of ½ lemon
Optional: bay leaf, red pepper flakes, herbs
Instructions
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In a large pot, sauté onion, carrot, and celery in olive oil for 5–6 minutes.
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Add garlic, cumin, paprika, salt, and pepper. Cook 1–2 minutes.
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Stir in tomatoes, lentils, broth, and bay leaf. Simmer 25–30 minutes.
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Add zucchini and greens. Cook another 5–10 minutes until tender.
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Stir in lemon juice. Adjust seasoning. Serve hot.
Notes
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Add extra broth for thinner soup.
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Freeze leftovers for up to 3 months.
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Stir in cooked quinoa or chickpeas for variation.