Name: Mediterranean Lentil Soup with Herb Oil and Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons good-quality extra virgin olive oil (for herb oil); Zest of 1 medium lemon; 1 cup (16g) fresh basil leaves, dill, and/or flat-leaf parsley, finely chopped; Flaky sea salt, to taste; ½ cup (4 oz / 120g) plain-flavored yogurt (optional, for yogurt sauce); 1 tablespoon lemon juice (for yogurt sauce); Salt and black pepper (for yogurt sauce); 4 tablespoons extra virgin olive oil, divided; 1 large yellow onion, diced (~2 cups / 300g once diced); Kosher salt and freshly cracked black pepper, to taste; 3 medium carrots, scrubbed and diced (6 to 7 oz / 170 to 200g diced); 6 cloves (22g) garlic, finely chopped; 2 tablespoons (18g) preserved lemon peel, finely chopped; 1 teaspoon Aleppo pepper (or 1 ½ to 2 teaspoons for spicier version); 2 teaspoons ground coriander; 4 cups (960 mL) vegetable broth; 1 cup (240 mL) water (or additional broth); 1 cup (200g) green lentils (or brown lentils); 2 to 3 tablespoons (10 to 15g) nutritional yeast; 2 bay leaves; 8 to 10 sprigs (1.5 to 2g) fresh thyme; 1 medium lemon (for juice); Crusty bread (to serve 4 or 6)

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Introduction

This Mediterranean Lentil Soup is a comforting and flavorful dish perfect for any season. Packed with aromatic herbs, preserved lemon, and tender lentils, it’s a wholesome meal that’s both satisfying and nourishing. Serve it with crusty bread for a delightful experience.

A white speckled bowl filled with a thick stew made of small brown beans and diced orange carrots, mixed with translucent cooked onions in a light brown broth. In the center is a dollop of white creamy sauce topped with a drizzle of green herb oil and small sprigs of fresh herbs. Around the stew, bright green chopped herbs are scattered. A triangular slice of rustic white bread rests partially in the stew on the left edge of the bowl. The bowl is set on a white marbled surface, with part of another similar bowl and a small white bowl with green herb sauce visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons extra virgin olive oil, divided
1 large yellow onion, diced (~2 cups / 300g once diced)
Kosher salt and freshly cracked black pepper
3 medium carrots, scrubbed and diced (6 to 7 oz / 170 to 200g diced)
6 cloves (22g) garlic, finely chopped
2 tablespoons (18g) preserved lemon peel, finely chopped
1 teaspoon Aleppo pepper (1 ½ to 2 tsp for spicy)
2 teaspoons ground coriander
4 cups (960 mL) vegetable broth
1 cup (240 mL) water (or more broth)
1 cup (200g) green lentils (or brown lentils)
2 to 3 tablespoons (10 to 15g) nutritional yeast
2 bay leaves
8 to 10 sprigs (1.5 to 2g) thyme
1 medium lemon
1 cup (16g) fresh basil leaves, dill, and/or flat-leaf parsley
Flaky sea salt
½ cup (4 oz / 120g) plain-flavored yogurt (optional but recommended)
Crusty bread (to serve 4 or 6)

Instructions

Step 1: Heat 2 tablespoons of olive oil in a Dutch oven or soup pot over medium-high heat. Once shimmering, add the diced onion and ½ teaspoon kosher salt. Cook, stirring occasionally, until the onion is softened and golden brown, about 10 to 15 minutes. Add a splash of water if the onions brown too quickly, scraping up any browned bits.
Step 2: Add the diced carrots, chopped garlic, and preserved lemon peel. Stir frequently until the carrots begin to soften, about 5 minutes. Add Aleppo pepper and ground coriander, stirring constantly for 30 seconds. If spices dry out or brown quickly, deglaze the pan with a splash of water and reduce heat slightly.
Step 3: Pour in a splash of vegetable broth and scrape up any browned bits from the pot. Add the remaining broth, 1 cup water, lentils, bay leaves, thyme sprigs, and about 10 twists of black pepper. Stir well, cover, and bring to a boil.
Step 4: Reduce heat to a simmer once boiling. Cover and let simmer for 20 minutes, or until lentils are tender. Occasionally lift the lid to ensure the soup isn’t bubbling too rapidly.
Step 5: While the soup simmers, prepare the Herb Oil: zest the lemon and finely chop the fresh herbs. Combine lemon zest and herbs in a small bowl, stir in 2 tablespoons olive oil, and season with two pinches of flaky sea salt. Adjust olive oil or salt to taste for richness and looseness.
Step 6: For the optional yogurt sauce, mix yogurt with 1 tablespoon lemon juice in a small bowl and season with salt and pepper to taste.
Step 7: When lentils are tender, remove and discard bay leaves and thyme sprigs. Stir in nutritional yeast and cook uncovered for 1 to 2 minutes. Remove from heat and stir in 1 tablespoon lemon juice. Taste and adjust lemon juice or salt as needed. For a richer flavor, add the additional tablespoon of nutritional yeast.
Step 8: Serve the soup hot in bowls topped with Herb Oil and a dollop of yogurt sauce if desired. Accompany with crusty bread for a complete meal.

Tips & Variations

Use brown lentils as a substitute if green lentils are unavailable; adjust cooking time slightly.
Add a pinch of smoked paprika for a subtle smoky flavor.
Preserved lemon peel adds a unique brightness, but substitute with lemon zest if unavailable.
Include a handful of spinach or kale at the end of cooking for added greens.
For a vegan version, omit the yogurt or use a plant-based alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the soup thickens. The Herb Oil is best added fresh when serving to maintain its vibrant flavor. The yogurt sauce, if used, should be added just before eating.

How to Serve

A bowl of thick lentil soup fills most of the space, with many layers including small cooked green-brown lentils mixed with orange carrot cubes, bits of white onion, and some green leafy herbs scattered on top. There is a dollop of white creamy yogurt or sauce in the center of the soup, topped with a drizzle of green herb oil or pesto. On the right side of the bowl, a slice of soft white bread leans against the soup, soaking in some broth. A spoon rests partially dipped into the soup on the left side of the bowl. The bowl is white with speckled light brown patterns, resting on a white marbled surface. Around the main bowl, there are side bowls of green chopped herbs and white sauce, along with a piece of bread on a white plate partly visible in the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried lentils?

While canned lentils can be used in a pinch, they are softer and cook faster. You may need to reduce the cooking liquid and simmering time to prevent the soup from becoming mushy.

What if I don’t have preserved lemon peel?

If preserved lemon peel is unavailable, use fresh lemon zest with a pinch of salt for some brightness, but the flavor will be less complex. You can find preserved lemons at specialty or Middle Eastern grocery stores.