Slow-Simmered Greek Lentil Soup with Lemon and Bay Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty lentil soup enriched with fresh lemon juice and aromatic bay leaves, perfect for a comforting meal. This greek-inspired soups (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.

Prep: 15 min Cook: 50 min Serves 4 Greek cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Slow-Simmered Greek Lentil Soup with Lemon and Bay Leaves 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 Lemon 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 brown lentils from drying out.

Can I substitute ingredients in Slow-Simmered Greek Lentil Soup with Lemon 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 Lemon 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 Lemon and Bay Leaves 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.

Related recipes