Mediterranean Lentil Soup (Healthy + High-Fiber)

Olive oil: Extra virgin gives the best flavor. Substitute avocado oil or even a splash of water if you prefer an oil-free lentil soup recipe.
Onion: Yellow or white onion works best for a balanced base. Shallots or leeks are good substitutes.
Celery: Adds depth and a classic Italian hearty lentil vegetable soup vibe. Use fennel stalks for a sweeter note.
Carrots: Sweetens the broth naturally. Substitute parsnips or butternut squash for a twist.
Garlic: Fresh cloves give the best kick. Garlic powder works in a pinch.
Dried oregano: Earthy and fragrant. Use dried thyme or rosemary if that’s what you have.
Dried lentils: Brown, green, French, or black all work. Or use 3 cups cooked lentils (or 2 cans). In that case, reduce broth and simmering time by half for a quicker easy lentil soup recipe.
Potatoes: Yukon gold or russet are best. Substitute with sweet potatoes for a sweeter, more colorful soup.
Vegetable broth: We usually use bouillon powder dissolved in water — lighter groceries, one tub lasts weeks. Chicken broth works too.
Crushed tomatoes: Fire-roasted tomatoes add smoky depth. Tomato puree or diced tomatoes are fine substitutes.
Spinach: Fresh is classic. Substitute kale, Swiss chard, or frozen spinach for convenience. Keep in mind that kale takes a little longer to soften.
Balsamic vinegar: Balances the earthy lentils. Substitute red wine vinegar or lemon juice for brightness. A splash of acidity is essential to make the other flavors pop.