Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaf

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A hearty and nourishing lentil soup enriched with tender carrots, seasoned with bay leaf and fresh herbs for a comforting Mediterranean meal. This Greek soup recipe (vegetarian), ready in about 60 minutes, pairs green lentils, carrots, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 220 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 "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 green lentils, rinsed
• 3 medium carrots, diced
• 1 large yellow onion, chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large chopped yellow onion, 3 diced medium carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften and the onion becomes translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 cup rinsed green lentils, 6 cups vegetable broth, 1 bay leaf, 1 tsp dried thyme, 1 1/2 tsp sea salt, and 1/2 tsp black pepper.
3. Step 3: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, stirring occasionally, until lentils are tender and soup has thickened.
4. Step 4: Remove and discard the bay leaf. Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley for brightness before serving.