Mediterranean-Style Lentil Soup

Mediterranean-Style Lentil Soup

Easy, healthy, and even tastier the next day, this lentil soup checks all the boxes for the perfect weeknight meal. Protein-packed legumes and lentils cook down into a thick stew that's punctuated with tart sun-dried tomatoes. The flavors only intensify over time, so make sure to cook a large batch.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.


Recommended Product

Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

16 mins

Cook Time

42 mins

Free Time

to go for a bike ride


  • 3 tablespoons olive oil
  • ½ cup (60g ) finely chopped yellow onion
  • ½ cup (60g) finely chopped fennel
  • ½ cup (60g) finely chopped carrot
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • Salt, to taste
  • 4 cups (1000ml) vegetable stock
  • 1 cup (200g) crushed tomatoes
  • ¾ cup (150g) green or brown lentils
  • ½ cup (50g) roughly chopped sundried tomatoes
  • 1 cup (160g) canned cannellini beans, drained and rinsed
  • Black pepper, as needed
  • Fresh dill, chopped, as needed


  1. Combine olive oil, onion, fennel, carrot, garlic, and tomato paste in the Anyday dish. Cover with the lid (knob lifted). 
  2. Cook in the microwave for 4-5 minutes, or until vegetables are tender.
  3. Add the salt, stock, crushed tomatoes, lentils, and sundried tomatoes and stir to combine. Cook uncovered at full power for 33-34 minutes, or until lentils are tender.
  4. Add the beans and continue cooking for another 3 minutes or until all ingredients are hot. Season with black pepper. If you like your soup slightly brothier, add a bit more stock to your liking.
  5. To serve, sprinkle freshly chopped dill over the soup and enjoy.

Serving suggestions & tips

  • Substitute cannellini beans with your favorite canned beans such as black, kidney, pinto or even garbanzo.
  • Substitute the fennel for red bell peppers or chopped cabbage if preferred.
  • Stir in fresh spinach right at the end for even more veggies.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.