Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaves

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty and comforting lentil soup slow-cooked with aromatic bay leaves, sweet carrots, and fresh herbs, inspired by traditional Greek flavors. This Greek-inspired soup recipe (vegetarian, gluten free), ready in about 60 minutes, pairs brown lentils, carrots, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, peeled and diced carrots
• 1 large, finely chopped yellow onion
• 3, minced garlic cloves
• 2 tbsp extra virgin olive oil
• 2 bay leaves
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1/4 cup, chopped fresh parsley
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp red wine vinegar

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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 finely chopped yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 2 diced medium carrots to the pot, cooking for 3 minutes until fragrant and slightly softened.
3. Step 3: Stir in 1 cup rinsed brown lentils, 6 cups vegetable broth, 2 bay leaves, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 40-45 minutes until the lentils are tender and the soup thickens slightly.
5. Step 5: Remove the bay leaves and stir in 1 tbsp red wine vinegar and 1/4 cup chopped fresh parsley to brighten the flavors before serving.