Slow-Simmered Greek Lentil Soup with Carrots and Tomatoes
A hearty and comforting lentil soup simmered with aromatic herbs, fresh carrots, and ripe tomatoes for a nourishing meal. This greek-inspired soups (vegetarian) ready in about 65 minutes pairs brown lentils, rinsed, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 brown lentils, rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14 oz canned diced tomatoes with juice
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 leaf bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and edges start to brown.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp dried thyme. Cook for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed brown lentils, 14 oz canned diced tomatoes with juice, 4 cups vegetable broth, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer, uncovered, for 35-40 minutes until lentils are tender.
- Step 4: Remove the bay leaf. Season soup with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp fresh lemon juice. Stir in 2 tbsp chopped fresh parsley and serve hot with crusty bread if desired.
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 Tomatoes take to make?
Total time is about 65 minutes (15 min prep + 50 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 Tomatoes?
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 brown lentils, rinsed from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lentil Soup with Carrots and Tomatoes?
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 Tomatoes 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 Tomatoes 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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