Vegan Mediterranean Tomato-Olive Lentil Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Vegan Mediterranean Tomato-Olive Lentil Soup

This hearty, brick-red soup builds a deep base from onions, carrots, and celery, then layers in cumin, smoked paprika, turmeric, and coriander until the whole pot turns fragrant. Fire-roasted crushed tomatoes and red lentils simmer down together until the lentils go completely tender and thicken the broth into something rich and satisfying, no cream required. Briny Kalamata olives and a handful of baby spinach get stirred in right at the end, adding salt, color, and a fresh, wilted bite. A finishing splash of lemon juice brightens the whole bowl before it's ladled out and topped with parsley and a drizzle of good olive oil. It's a one-pot, plant-based dinner that comes together on a weeknight but tastes like it simmered all day, and it's an easy staple to keep on rotation for a vegan table.

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium red bell pepper, diced
1 ½ tsp ground cumin
1 tsp smoked paprika
1 tsp ground turmeric
½ tsp ground coriander
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
1 can (28 oz) fire-roasted crushed tomatoes
1 ½ cups red lentils, rinsed
6 cups low-sodium vegetable broth
½ cup kalamata olives, pitted and halved
2 cups baby spinach, loosely packed
2 tbsp fresh lemon juice
1 tsp salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the red bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, cumin, smoked paprika, turmeric, coriander, black pepper, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic and spices don't scorch.

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