Slow-Simmered Greek Lentil Soup with Carrot and Tomato
A hearty and nourishing Greek lentil soup slow-cooked with fresh carrots, tomatoes, and aromatic herbs for comforting flavors. This greek (vegetarian) ready in about 65 minutes pairs rinsed brown lentils, medium, diced carrots, medium, peeled and chopped 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
Instructions
- 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.
- 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.
- Step 3: Reduce heat to low and simmer uncovered for 45-50 minutes, stirring occasionally, until lentils are tender and soup thickens.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Greek Lentil Soup with Carrot and Tomato take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Greek Lentil Soup with Carrot and Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed brown lentils from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lentil Soup with Carrot and Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Greek Lentil Soup with Carrot and Tomato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Greek Lentil Soup with Carrot and Tomato vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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