Vegan, Easy & Full of Flavor
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4–6
- Calories: ~280 per serving
The first time I tasted Greek Red Lentil Soup, I wasn’t in my kitchen — I was in a cozy, tucked-away restaurant in the heart of Marrakech, during a family trip that still lives rent-free in my memory. It was one of those unexpectedly perfect meals: warm, gently spiced, creamy without cream, and somehow both nourishing and soul-soothing. My husband loved it so much, he asked the server twice how it was made.
When we got back home, I knew I had to recreate it — and now, every time I cook this soup, the aroma brings me right back to that little table in Morocco. It’s become one of our favorite healthy lentil soup recipes — perfect for chilly evenings, lazy Sundays, or whenever we need a bowl of comfort with a side of nostalgia.
The best part? This Mediterranean red lentil soup is as easy as it is flavorful. It comes together in under an hour, uses pantry-friendly ingredients, and is naturally vegan, gluten-free, and protein-packed thanks to the magic of red lentils. Whether you’re new to cooking red lentils or just looking for a simple, satisfying meal, this is the one to bookmark.
Let’s bring a little warmth and spice to your kitchen — one spoonful at a time.
Why You’ll Love Greek Red Lentil Soup Recipe
This isn’t just any lentil soup. It’s the kind of soup that fills the kitchen with warmth and spice, that simmers quietly while the house slows down, and that somehow turns simple ingredients into something truly comforting.
You’ll love this Greek red lentil soup because it’s:
- Hearty and satisfying, but still light enough to enjoy any day of the week.
- Packed with flavor from Mediterranean spices like cumin and coriander — no bland soup here.
- A naturally vegan lentil soup that’s loaded with protein, fiber, and nutrients.
- Perfect for anyone new to cooking red lentils — they cook quickly and don’t need soaking.
- A healthy lentil soup recipe that actually tastes like comfort food.
- Budget-friendly, meal-prep approved, and freezer-safe (aka mom gold).
And if you’re like me, it might just transport you back to a favorite memory — or help you make new ones around the dinner table.
How to make Greek Red Lentil Soup
You will need
Olive Oil: Just a tablespoon to sauté the aromatics, but it’s enough to build a rich, savory base for this soup. Go for a good-quality extra virgin olive oil if you have it — you’ll taste the difference.
Onion: One medium yellow or white onion, diced. This gives the soup sweetness and depth as it slowly softens in the oil. Don’t rush it — it’s your first layer of flavor.
Garlic: Four cloves, minced. Garlic adds warmth and aroma that pairs perfectly with the spices. If you’re garlic-obsessed (same), feel free to add an extra clove.
Ground Cumin: A full tablespoon might sound bold, but cumin is what gives this Mediterranean red lentil soup that earthy, signature flavor.
Ground Coriander: One teaspoon of this citrusy, slightly floral spice balances the richness of the cumin and adds that bright, Mediterranean lift.
Red Lentils: Use 1½ cups of dried red lentils, rinsed well. These cook faster than other varieties and break down just enough to create a creamy base while still offering texture. No soaking needed.
Vegetable Broth: Five cups of broth keep the soup light but flavorful. If you’re using an Instant Pot, reduce to 4 cups to avoid overflow. Homemade or store-bought both work great here.
Diced Tomatoes: One 14-ounce can (400g) — juice and all. This adds just the right amount of acidity and body to the broth.
Lemon Juice: Two tablespoons (or more, to taste). Brightens everything and brings the whole soup to life. Don’t skip it — it’s the secret ingredient that wakes up the lentils.
Harissa Paste (Optional): Add it to taste if you like a little kick. It brings heat, smoke, and depth — I love it when I’m feeling bold, but the soup is still lovely without.
Fresh Herbs: A sprinkle of chopped cilantro or parsley at the end gives a pop of color and freshness right before serving.
You’ll find the exact quantities and instructions in the full recipe card below
Step-by-Step Instructions
Start with the basics — oil, onions, and patience.
Heat your olive oil in a large pot over medium heat. Once it’s shimmering, add the diced onion and let it cook for about 5 minutes. You want the onions to soften and start to turn translucent, not brown. This is the start of all the flavor, so give it a minute.
Next comes the garlic and spices.
Add the minced garlic, ground cumin, and coriander. Stir constantly for 30–60 seconds — just enough to wake up the spices and let that warm, earthy aroma fill your kitchen. (If your mouth isn’t watering yet, it will be soon.)
Now bring in the heart of the soup.
Pour in the red lentils, the can of diced tomatoes (juice and all), and all the vegetable broth. Give everything a good stir so the lentils are evenly distributed. Turn the heat up and bring it all to a gentle boil.
Time to simmer and let the magic happen.
Once it’s boiling, lower the heat to a simmer. Let the soup cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are tender and starting to break down. You’re looking for a texture that’s creamy but still has a little body — not a total puree.
Add the final flavor punch.
Stir in the lemon juice and a spoonful of harissa if you’re using it. Start with a little, taste, then add more if you like a kick. This is where everything gets bright, warm, and just a little bit spicy.
Garnish and serve.
Ladle the soup into bowls and top with fresh parsley or cilantro. Serve it with warm pita, crusty bread, or whatever you’ve got on hand. It’s just as good on day two, maybe even better.
Greek Red Lentil Soup Recipe Tips (Especially for Busy Moms)
Don’t skip the rinse.
Red lentils cook fast, but they need a quick rinse first. Toss them in a fine-mesh strainer and run cold water over them for 30 seconds to wash away excess starch. It’s a tiny step that makes a big difference in texture — and helps avoid that weird foamy top when simmering.
Short on time? Instant Pot it.
Yes, this soup works beautifully in the Instant Pot. Use just 4 cups of broth (instead of 5), and cook everything on high pressure for 10 minutes. Natural release for 5, then quick release. Boom — dinner’s done in half the time, and you didn’t even have to stir.
Harissa is optional, but magical.
If your little ones aren’t into heat, skip it. But if you’re serving this after bedtime with a side of silence and a glass of wine? Stir in that harissa. It adds smoky depth and makes it feel just a little more “grown up.”
Make it once, eat all week.
This soup keeps like a dream in the fridge — up to 5 days — and reheats in minutes. It also freezes well, so make a double batch and stash some for those nights when everyone’s hungry now and no one wants takeout again.
Lemon is not a garnish — it’s essential.
That squeeze of fresh lemon at the end? It brightens everything and ties it all together. Don’t skip it. Even if you’re reheating leftovers, give them a fresh splash before serving.
What to Serve This Soup With (Because Bread Alone Isn’t Enough)
This Greek Red Lentil Soup is hearty on its own, but when you pair it with the right side? Chef’s kiss. Whether you’re building a full meal or keeping it simple, here are some delicious pairings that turn a bowl of soup into dinner dinner.
- Toasty pita or naan: Warm, soft, and perfect for dipping. Bonus if it’s brushed with garlic butter.
- Simple cucumber tomato salad: Something fresh and crunchy to balance the richness.
- Roasted veggies: Think zucchini, eggplant, or sweet potatoes for a Mediterranean-inspired plate.
- Rice or quinoa: Want to make it stretch? Pour the soup over a scoop of grains for a heartier bowl.
- Feta and olive plate: A salty, briny little snack board on the side always wins.
Want to add a little extra to your soup night? Serve it with these Caprese Skewers with Salami — they’re quick, colorful, and just the right mix of fresh and savory. Perfect for a light side that still feels like a treat.
When This Soup Just Makes Sense
Sometimes you want soup just because it sounds good — and sometimes you need soup because life is chaos. Here’s when we reach for this recipe most:
- Weeknight dinners when you’re tired but still want to feed your people well
- Meatless Mondays or anytime you’re trying to cook more plant-based
- Meal prep Sundays — it stores like a dream and gets better by the day
- Sick days or gray weather days, when something warm and cozy is just what you need
- Freezer-stash days — you’ll be so glad to pull this out when you don’t feel like cooking
Craving something crunchy on the side? These Gluten-Free Onion Rings are crispy, golden, and totally crave-worthy — and they pair surprisingly well with the earthy spices in this soup. Comfort food win!
More Cozy Soups to Try” or a “You May Also Like” Section:
If you’re loving this Greek red lentil soup and want another cozy bowl to add to your rotation, try my Potsticker Soup with Mushrooms & Bok Choy next. It’s quick, flavor-packed, and comes together in one pot — perfect for busy weeknights when you want takeout vibes without the takeout bill.
Still Wondering? Let’s Answer That.
Why is red lentil soup considered healthy?
Because it’s basically a bowl of plant-based goodness. Red lentils are high in protein and fiber, low in fat, and packed with iron and B vitamins. Add in garlic, onions, and olive oil? You’ve got a nourishing meal that feels as good as it tastes.
Do I need to soak red lentils before cooking?
Nope — and that’s one of the reasons busy moms love them. Red lentils cook super fast and don’t need soaking. Just rinse them under cold water to remove any dust or starch and you’re good to go.
Can I freeze Greek red lentil soup?
Yes! This soup freezes beautifully. Let it cool completely, portion it into containers, and freeze for up to 3 months. Perfect for those days when you need a warm homemade meal but don’t have time to chop a single thing.
What’s the best way to reheat it?
You can reheat it on the stovetop over medium heat or in the microwave. Just give it a splash of water or broth to loosen it up — red lentils thicken as they sit. Don’t forget to add a fresh squeeze of lemon before serving!
Can I make it spicy?
Absolutely. That’s where the harissa comes in. Add a little for warmth, or a lot if you’re serving adults who love heat. For little ones, just skip it — the soup is still delicious without any spice.
Greek Red Lentil Soup
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This Greek Red Lentil Soup is hearty, healthy, and full of warm Mediterranean spices. Made with red lentils, cumin, and lemon, it’s naturally vegan, gluten-free, and perfect for busy weeknights or meal prep. Quick to make, comforting to eat, and deeply nourishing — this is the kind of lentil soup that turns simple pantry staples into something special.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
1½ cups dried red lentils, rinsed
5 cups vegetable broth (or 4 cups if using Instant Pot)
1 (14 oz / 400 g) can diced tomatoes
2 tablespoons lemon juice, or to taste
Harissa paste, to taste (optional)
Chopped fresh cilantro or parsley, for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened and slightly translucent. Stir in the garlic, cumin, and coriander, and sauté for another minute until fragrant. Add the rinsed red lentils, vegetable broth, and canned tomatoes (including juice). Stir everything together and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the soup has thickened slightly. Stir in the lemon juice and harissa paste, if using, then taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or cilantro and a drizzle of olive oil if desired.
Notes
For a smoother texture, blend part of the soup with an immersion blender.
Red lentils don’t need soaking, but rinsing them before cooking improves texture.
Add more broth if you prefer a thinner soup.
Harissa adds a beautiful smoky heat — adjust to taste or leave it out for a kid-friendly version.
This soup stores well in the fridge for 4–5 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop (or Instant Pot)
- Cuisine: Greek / Mediterranean
Nutrition
- Serving Size: 1½ cups
- Calories: 280kcal
- Sugar: 5g
- Sodium: 510mg
- Fat: 6g
- Saturated Fat: 0.9g
- Unsaturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 15g
Keywords: Greek red lentil soup, healthy lentil soup recipe, cooking red lentils, vegan lentil soup, red lentils recipe, Mediterranean lentil soup, red lentils, easy lentil soup recipes
This Greek Red Lentil Soup has become one of those comfort meals I turn to again and again — especially on busy nights when I want something that’s simple, healthy, and full of flavor. It brings back memories of our trip to Marrakech every time I make it, and now it’s part of our weeknight rotation at home.
If you’re new to cooking red lentils, this is the perfect place to start. It’s a vegan lentil soup that’s naturally gluten-free, packed with plant-based protein, and ready in under an hour. Whether you’re meal-prepping for the week, feeding your family, or just craving a cozy bowl of something nourishing, this recipe delivers every time.
If you try this easy Mediterranean red lentil soup, I’d love to hear what you think! Leave a comment, share your twist on it, or tag @SavorAtHome on Instagram or Pinterest — nothing makes me happier than seeing these recipes in your kitchens.
i love
★★★★★