Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaves
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 soups (vegetarian, gluten free) ready in about 60 minutes pairs rinsed brown lentils, medium, peeled and diced carrots, large, finely chopped 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 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, 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
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 2 diced medium carrots to the pot, cooking for 3 minutes until fragrant and slightly softened.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaves 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 Leaves?
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 Carrots and Bay Leaves?
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 Leaves for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Leaves vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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