Slow-Simmered Greek Lentil Soup with Lemon and Bay Leaves

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Hearty lentil soup enriched with fresh lemon juice and aromatic bay leaves, perfect for a comforting meal. This Greek-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs brown lentils, olive oil, yellow onion 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, rinsed brown lentils
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 2, diced celery stalks
• 3 cloves, minced garlic cloves
• 14 ounces (1 can) diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/4 cup fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons, chopped (for garnish) fresh parsley

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Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 diced large carrot, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, and 1 cup rinsed brown lentils. Cook for 1 minute to toast the lentils lightly.
3. Step 3: Add 14 ounces canned diced tomatoes, 6 cups vegetable broth, and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 40-45 minutes until lentils are tender.
4. Step 4: Remove bay leaves, stir in 1/4 cup fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste.
5. Step 5: Ladle soup into bowls and garnish with 2 tablespoons chopped fresh parsley. Serve warm with crusty bread if desired.