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-inspired 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.
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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