This tomato lentil soup is a one-pot, 30-minute meal that’s healthy, hearty, and packed with Mediterranean flavor for the perfect weeknight dinner.
For more easy mediterranean dinners, check out our Greek eggplant pasta, cherry tomato orzo with butter beans, mushroom orzo, and mediterranean chicken.
A cozy one-pot dinner ready in 30 minutes
Louise and I love making this tomato lentil soup when cherry tomatoes are overflowing at the market here in Todi 🍅. It’s a one-pot lentil soup that comes together in just 30 minutes, making it perfect for busy weeknights when you still want something wholesome.
The blistered tomatoes give it a naturally sweet, roasty depth, while the lentils make it filling and packed with protein.
What we love most is how simple and adaptable it is — you can make it vegetarian, turn it into a gluten-free tomato lentil soup, or even freeze it for meal prep later ❄️.
With a drizzle of olive oil, a sprinkle of feta, and a squeeze of lemon, every bowl tastes bright, hearty, and satisfying. Healthy, affordable, and bursting with Mediterranean flavor — this is comfort food that feels both nourishing and special 🌿.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Extra virgin olive oil: Adds rich Mediterranean flavor and helps blister the tomatoes. You can swap with avocado oil or even butter for a more indulgent base.
- Cherry tomatoes: Their natural sweetness makes this a comforting winter soup when roasted. Sub with canned diced tomatoes, grape tomatoes, or even tomato puree for deeper flavor.
- Onion: Classic aromatic that builds flavor. Red onion or shallots bring a slightly sweeter, milder taste.
- Garlic: Fresh garlic is best, but garlic powder can work in a pinch. Roasted garlic will add a mellow, smoky depth.
- Dried oregano: A must for that Greek-Italian profile. You could substitute dried thyme, basil, or Italian seasoning. Fresh herbs also work beautifully if you have them on hand.
- Red pepper flakes: Bring subtle heat. Adjust to taste, or swap for smoked paprika or cayenne for a different kick.
- Split red lentils: They cook quickly and thicken the soup naturally. Sub with yellow lentils or even green/brown lentils, though the texture will be less silky.
- Chicken broth: Gives body and savory flavor. Use vegetable broth to keep it vegetarian, or bone broth for extra nutrients while keeping it a healthy lentil soup.
- Salt and black pepper: Essential for balance. Sea salt or flaky salt adds a nice finishing touch.
- Lemon zest and juice: Brightens the soup. Sub with lime or even a splash of red wine vinegar.
- Crumbled feta: A tangy finish. Swap with grated parmesan, creamy ricotta, or a dollop of Greek yogurt.
How to Make Mediterranean Tomato Soup
Burst the Tomatoes
Heat olive oil in a large pot over medium‑high. Add the cherry tomatoes and cook about 5 minutes, stirring occasionally, until the skins blister and some tomatoes split. This creates a sweet, roasty base for a true one‑pot lentil soup.
Build the Base
Stir in chopped onion, grated garlic, dried oregano, and red pepper flakes. Cook 3 minutes, until the onion softens and everything smells fragrant. Scrape up any tasty bits from the bottom of the pot.
Simmer the Lentils
Add rinsed red lentils, broth, salt, and black pepper. Bring to a boil, then lower the heat and simmer 12–15 minutes with the lid slightly ajar, stirring once or twice so the lentils don’t stick. The lentils will soften and thicken the soup into a cozy red lentil tomato soup.
Finish & Serve
Ladle the soup into bowls, then brighten each serving with fresh lemon zest and juice. Finish with a drizzle of olive oil and a generous sprinkle of crumbled feta or parmesan. Serve immediately with warm, crusty bread for dipping.
Tips
- Blister the tomatoes well: Don’t rush this step. The charred skins give the soup a deep, sweet flavor that makes it taste like more than just a budget-friendly soup recipe.
- Rinse the lentils first: Washing removes excess starch so the soup stays creamy, not gummy.
- Use enough broth: Red lentils thicken quickly. Keep extra broth handy to loosen the soup to your liking.
- Season at the end: Lemon juice pops more when added right before serving, giving the soup brightness and balance.
- Add feta when serving, not cooking: This keeps the cheese fresh and tangy instead of melting away into the pot.
- Switch up the herbs: Oregano is classic, but thyme, basil, or a bay leaf bring new layers of flavor.
- Make it ahead: The flavors get even better the next day — perfect for meal prep or when you want a gluten-free tomato lentil soup ready in the fridge.
Frequently Asked Questions
Yes! Simply use vegetable broth and skip the feta. The result is a hearty, flavorful vegan tomato lentil soup that still feels creamy thanks to the lentils.
Absolutely. Cook as directed, let it cool fully, then store in freezer-safe containers for up to 3 months. This makes it an ideal healthy lentil soup for meal prep and busy weeknights.
Red lentils cook the fastest and give a creamy texture. Brown or green lentils will work but need more cooking time and will have a chunkier bite.
Just stir in extra broth or water until it reaches the consistency you like.
Spinach, kale, zucchini, or even roasted peppers make great additions without losing the Mediterranean feel.
More Easy Mediterranean Dinners
- Lemon orzo with zucchini
- Butter bean stew
- Mediterranean dense bean salad
- Italian stuffed peppers with tuna
- Mediterranean chopped salad
- Marry me orzo
- Italian tuna pasta
- Greek zucchini fritters
Tried this tomato lentil soup recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Mediterranean Tomato Lentil Soup
Video
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes whole
- 1 medium onion chopped
- 3 cloves garlic grated or minced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes or to taste
- 1 cup dried split red lentils rinsed
- 4 cups chicken broth or vegetable broth — add more to taste
- ½ teaspoon salt + freshly ground black pepper to taste
- 1 lemon zest and juice
- ½ cup crumbled feta sub grated parmesan or a dollop of Greek yogurt serving
Instructions
- Burst Tomatoes: Heat 3 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add 2 pints cherry tomatoes and cook about 5 minutes, stirring occasionally, until blistered and lightly charred.
- Add aromatics: Stir in 1 medium onion (chopped), 3 cloves garlic (grated), 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Cook 3 minutes, until softened and fragrant.
- Simmer: Add 1 cup dried split red lentils (rinsed), 4 cups chicken broth, ½ teaspoon salt, and black pepper. Bring to a boil, then reduce heat and simmer 15 minutes covered with a lid cracked open, until lentils are tender.
- Ladle into bowls: Top each portion with some zest and juice of 1 lemon, a drizzle of olive oil and a sprinkle of crumbled feta or grated parmesan. Serve warm with crusty bread.
Notes
- Olive oil → use avocado oil or butter for a richer base.
- Cherry tomatoes → swap with canned diced, grape tomatoes, or tomato purée.
- Onion → try red onion or shallots for a sweeter, milder flavor.
- Garlic → use garlic powder in a pinch or roasted garlic for mellow depth.
- Dried oregano → replace with thyme, basil, or Italian seasoning; fresh herbs work too.
- Red pepper flakes → sub smoked paprika or cayenne for a different heat.
- Red lentils → switch to yellow, green, or brown lentils (longer cooking, chunkier texture).
- Chicken broth → use vegetable broth for vegetarian or bone broth for extra nutrients.
- Salt and pepper → sea salt or flaky salt for a better finish.
- Lemon → swap with lime or red wine vinegar for brightness.
- Feta cheese → try parmesan, ricotta, or Greek yogurt for creaminess.
- Blister the tomatoes deeply: Let them char — this step builds sweetness and depth that makes the soup taste like more than just a comforting winter soup.
- Rinse the lentils first: A quick wash keeps the soup silky instead of starchy or gummy.
- Use plenty of broth: Lentils thicken fast. Keeping extra on hand ensures a lighter, more nourishing Mediterranean lentil soup.
- Season at the end: Add lemon juice and zest just before serving for brightness and balance.
- Add feta when serving: Keeps it tangy and fresh rather than disappearing into the pot.
- Switch up the herbs: Try basil, thyme, or even a bay leaf for subtle changes in flavor.
- Make ahead and store: The flavors deepen overnight, making this an even better easy weeknight dinner the next day.
Sarah says
Another absolute wonderful recipe Myself and family absolutely loved this soup it’s got wonderful flavour & texture definitely will make again I did swap feta for Parmesan no one likes feta in my family served with crusty sourdough toast rubbed with garlic