Mediterranean-Style Slow-Simmered Lentil Soup

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply authentic vegetable soup simmered for hours with sun-ripened tomatoes and aromatic herbs, delivering the soulful essence of Greek home cooking. This Mediterranean soup recipe, ready in about 70 minutes, pairs brown lentils, tomatoes, and onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 2 cups tomatoes
• 1 medium onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp dill
• 4 cups vegetable broth
• 1 tbsp lemon juice

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Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear, then drain. Finely chop 1 medium onion and mince 3 garlic cloves.
2. Step 2: Heat 2 tbsp olive oil in a heavy pot over medium-low heat. Add onions and cook for 8 minutes until soft and translucent, stirring occasionally to prevent browning.
3. Step 3: Add minced garlic and cook for 1 minute until fragrant, then stir in 2 cups diced tomatoes and 1 tsp dried dill. Cook for 5 minutes until tomatoes break down and release their juices.
4. Step 4: Add rinsed lentils and 4 cups vegetable broth, bring to a gentle simmer, and cover. Cook uncovered for 45 minutes, stirring occasionally, until lentils are tender but not mushy. Stir in 1 tbsp lemon juice and simmer for 2 more minutes until flavors meld.