Mediterranean-Style Slow-Simmered Lentil Soup

By AislePrompt Test Kitchen · Reviewed 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-inspired soups ready in about 70 minutes pairs brown lentils, tomatoes, medium 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 "Plan a meal with the AI" 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

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.