Slow-Simmered Greek Lentil Soup with Lemon and Dill

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A comforting, hearty lentil soup slowly cooked with aromatic vegetables, finished with bright lemon juice and fresh dill for a refreshing finish. This Greek recipe (vegetarian), ready in about 65 minutes, pairs brown lentils, extra virgin olive oil, yellow onion 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 tbsp extra virgin olive oil
• 1 large, finely diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 3 tbsp fresh lemon juice
• 2 tbsp, chopped fresh dill

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks; sauté for 6-7 minutes until vegetables soften and become fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp dried oregano, and 1 cup rinsed brown lentils; cook for 1 minute to toast lentils.
3. Step 3: Pour in 6 cups vegetable broth and add 1 bay leaf, 1 1/2 tsp sea salt, and 1/2 tsp black pepper. 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 bay leaf. Stir in 3 tbsp fresh lemon juice and 2 tbsp chopped fresh dill. Adjust seasoning with additional salt and pepper if needed.
5. Step 5: Serve hot with crusty bread or a side salad.