Slow-Simmered Greek Lentil Soup with Lemon and Dill
A comforting, hearty lentil soup slowly cooked with aromatic vegetables, finished with bright lemon juice and fresh dill for a refreshing finish. This greek-inspired greek (vegetarian) ready in about 65 minutes pairs rinsed brown lentils, extra virgin olive oil, large, finely diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve hot with crusty bread or a side salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Greek Lentil Soup with Lemon and Dill 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 Dill?
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 rinsed brown lentils from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lentil Soup with Lemon and Dill?
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 Dill 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 Dill 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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