Lentils have been a staple in the Mediterranean diet for centuries, valued for their affordability, nutrition, and ability to stretch meals. Soups featuring lentils, tomatoes, and herbs reflect the region’s emphasis on simple, plant‑forward cooking that makes the most of seasonal vegetables.

In Greece, lentil soup (Fakes Soupa) often includes carrots, onions, and a touch of red wine vinegar. In Italy, a similar soup may feature pancetta and rosemary, while in the Levant, it is commonly spiced with cumin and served with a squeeze of lemon. This recipe leans toward the lighter, herb‑forward style common in coastal Mediterranean kitchens.

It is typically served hot, ladled into shallow bowls, and accompanied by crusty bread or a drizzle of olive oil. A side of fresh salad or a dollop of yogurt is also common, especially in Greek homes.

Lentil soup is often enjoyed as a comforting everyday meal, but it also appears during fasting periods (such as Lent) and as a starter for family gatherings because it is nourishing yet light.

The soup embodies core Mediterranean principles: reliance on legumes for protein, abundant vegetables, olive oil, and herbs. It showcases the diet’s balance of heart‑healthy fats, fiber, and plant‑based nutrients.

Authentic ingredients include green or brown lentils, olive oil, onion, carrot, celery, garlic, dried oregano, tomatoes, and vegetable broth. Substitutes can be red lentils for quicker cooking, chicken broth for a non‑vegetarian version, or kale instead of spinach.

Pair the soup with a simple Greek salad, grilled halloumi, or a side of roasted eggplant. A glass of crisp white wine or a light red such as a Greek Agiorgitiko complements the flavors nicely.

Its combination of earthy lentils, bright tomatoes, and aromatic oregano creates a balanced flavor profile that is both rustic and refined. The splash of balsamic vinegar adds a subtle acidity that lifts the soup without overpowering the traditional herbs.

Historically, the soup was a simple peasant dish made with dried legumes and water. Over time, tomatoes, olive oil, and regional herbs were incorporated, and modern versions may add greens like spinach or a drizzle of vinegar for added complexity.

Many think the soup must be thick and heavy, but traditional versions are broth‑based and light. Another misconception is that it must contain meat; the classic Mediterranean style is entirely plant‑based, relying on lentils for protein.

Common errors include under‑cooking the lentils, which leaves a gritty texture, and over‑cooking the spinach, which turns it dark and mushy. Also, adding salt too early can toughen the lentils; season at the end.

Balsamic vinegar provides a mellow, slightly sweet acidity that balances the earthy lentils and tomatoes without the sharp bite of lemon. It also adds depth of flavor that complements the oregano and olive oil.

Yes, the soup improves after a few hours as flavors meld. Cool it quickly, then refrigerate in airtight containers for up to 4 days or freeze in portion‑size bags for up to 2 months. Reheat gently on the stove, adding a splash of broth if needed.

The broth should be clear to light amber, with lentils soft but still holding their shape. The vegetables should be tender, and the spinach should be bright green, wilted but not mushy.

Taste a lentil; it should be tender with a creamy interior and no crunch. The potatoes should be fork‑tender, and the soup should have a slightly thickened but still pourable consistency.

The YouTube channel Hilltop Recipes specializes in easy, wholesome, and family‑friendly meals that focus on fresh ingredients and simple techniques, often highlighting healthy twists on classic comfort foods.

Hilltop Recipes emphasizes approachable home cooking with a focus on nutrition, minimal equipment, and step‑by‑step guidance. The channel encourages cooks to use pantry staples and seasonal produce to create balanced meals.