Slow-Simmered Greek Lentil Soup with Carrot and Tomato

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty and nourishing Greek lentil soup slow-cooked with fresh carrots, tomatoes, and aromatic herbs for comforting flavors. This Greek recipe (vegetarian), ready in about 65 minutes, pairs brown lentils, carrots, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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, rinsed brown lentils
• 2 medium, diced carrots
• 3 medium, peeled and chopped tomatoes
• 1 medium, chopped yellow onion
• 2, chopped celery stalks
• 3 cloves, minced garlic cloves
• 2 tbsp extra virgin olive oil
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: In a large pot, heat 2 tbsp extra virgin olive oil over medium heat. Add 1 medium chopped yellow onion, 2 diced medium carrots, 2 chopped celery stalks, and 3 minced garlic cloves. Sauté for 6-7 minutes until vegetables soften and become fragrant.
2. Step 2: Stir in 1 cup rinsed brown lentils, 3 peeled and chopped medium tomatoes, 6 cups vegetable broth, 1 tsp dried oregano, 1 bay leaf, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a boil.
3. Step 3: Reduce heat to low and simmer uncovered for 45-50 minutes, stirring occasionally, until lentils are tender and soup thickens.
4. Step 4: Remove bay leaf, stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Adjust seasoning to taste and serve hot with crusty bread.