Slow-Simmered Greek Lentil Soup with Carrots and Celery

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Hearty and comforting lentil soup simmered with sweet carrots, celery, and aromatic herbs for a nourishing, traditional Greek-inspired meal. This Greek-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs brown lentils, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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, diced carrots
• 2, diced celery stalks
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 6 cups vegetable broth
• 1 bay leaf
• 2 tbsp fresh lemon juice
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 3 tbsp olive oil over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks; sauté for 7-8 minutes until vegetables are softened and fragrant.
2. Step 2: Stir in 1 tsp dried oregano and cook for 30 seconds more to release the aroma.
3. Step 3: Add 1 cup rinsed brown lentils, 6 cups vegetable broth, and 1 bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 40-45 minutes until lentils are tender and soup has thickened.
4. Step 4: Remove and discard the bay leaf. Stir in 2 tbsp fresh lemon juice, 1 1/2 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste.
5. Step 5: Ladle the soup into bowls and garnish with 2 tbsp chopped fresh parsley. Serve warm with crusty bread.