LENTIL SOUPS THROUGHOUT THE MEDITERRANEAN The lentil plant originates from Asia and North Africa and is one of the ancient foods. The humble lentil is a cousin to the pea and rich in protein and carbohydrates. It’s also an excellent source of calcium, phosphorus, iron, and vitamin B. The types of lentils most widely used are brown, red, green, puy, and yellow. In the Mediterranean, you can find lentil soups cooked in many different ways leading to fascinating flavor profiles. The Greek and Italian are mostly herbal, containing herbs like bay leaves, oregano, and thyme, Turkish and North African, are mostly spicy, using cumin, Aleppo pepper, cinnamon, paprika, cardamom and ginger.