Mediterranean Lemon Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, herb-infused soup packed with protein-rich lentils and bright lemon notes, perfect for cold days. This mediterranean-inspired soups ready in about 50 minutes pairs green lentils, (14 oz) diced tomatoes, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup green lentils
• 1 can (14 oz) diced tomatoes
• 1, diced onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1, diced carrot
• 1 stalk, diced celery
• 1 tsp dried oregano
• 1/2, juiced lemon
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 cup rinsed green lentils, 1 diced carrot, 1 diced celery stalk, 1 tsp dried oregano, and 4 cups vegetable broth. Bring to a simmer and cook uncovered for 25 minutes until lentils are tender.
3. Step 3: Add 1 can (14 oz) diced tomatoes and simmer for 10 more minutes to meld flavors.
4. Step 4: Stir in 1/2 lemon juice, then taste and adjust salt/pepper if needed. Simmer uncovered for 5 minutes to let flavors concentrate, then remove from heat.