Slow-Simmered Greek Lentil Soup with Lemon and Fresh Dill

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Hearty lentils slowly cooked in a savory broth brightened with fresh lemon juice and dill for a comforting vegetarian soup. This Greek soup recipe (vegetarian), ready in about 65 minutes, pairs green lentils, olive oil, and yellow onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 green lentils, rinsed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 3 tbsp fresh lemon juice
• 3 tbsp fresh dill, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables soften and edges start to brown.
2. Step 2: Stir in 3 minced garlic cloves and 1 tsp dried oregano, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed green lentils, 6 cups vegetable broth, 1 bay leaf, 1 1/4 tsp 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.
4. Step 4: Remove the bay leaf and stir in 3 tbsp fresh lemon juice and 3 tbsp chopped fresh dill. Taste and adjust seasoning with extra salt or lemon juice if desired.
5. Step 5: Serve hot with crusty bread or a side salad for a nourishing meal.