Slow-Cooked Mediterranean Lentil Soup with Sun-Dried Tomatoes and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A deeply flavorful, plant-based soup simmered with lentils, vegetables, and Mediterranean herbs, offering a comforting taste of America's diverse culinary heritage. This mediterranean-inspired soups (vegetarian) ready in about 50 minutes pairs dried green lentils, vegetable broth, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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 dried green lentils
• 4 cups vegetable broth
• 2 medium, diced into 1/2-inch pieces carrots
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1/2 cup, chopped sun-dried tomatoes
• 1/4 cup, pitted and chopped black olives
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 cup, chopped fresh spinach
• to taste salt
• to taste freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and cook for 5 minutes until translucent and golden at the edges, stirring occasionally to prevent browning.
2. Step 2: Add 2 cloves garlic, minced, and cook for 1 minute until fragrant, then stir in 1 cup dried green lentils, rinsed, 4 cups vegetable broth, 2 medium carrots diced into 1/2-inch pieces, 1/2 cup sun-dried tomatoes chopped, 1/4 cup black olives chopped, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1 bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils are tender and vegetables are soft.
3. Step 3: Discard the bay leaf. Stir in 1/2 cup fresh spinach and cook for 2 minutes until wilted and vibrant green. Season with salt and freshly ground black pepper to taste, adjusting for balance.