Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaf
A hearty and nourishing lentil soup enriched with tender carrots, seasoned with bay leaf and fresh herbs for a comforting Mediterranean meal. This greek-inspired soups (vegetarian) ready in about 60 minutes pairs rinsed green lentils, medium, diced carrots, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 green lentils
- 3 medium, diced carrots
- 1 large, chopped yellow onion
- 2, diced celery stalks
- 3, minced garlic cloves
- 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, chopped fresh parsley
- 2 tbsp fresh lemon juice
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaf take to make?
Total time is about 60 minutes (15 min prep + 45 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 Carrots and Bay Leaf?
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 green lentils from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaf?
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 Carrots and Bay Leaf 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 Carrots and Bay Leaf 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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