Slow-Simmered Greek Lentil Soup with Tomato and Cumin

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Hearty lentils simmered with tomatoes, cumin, and fresh herbs create a comforting and nourishing Greek-inspired vegetarian soup. This Greek-inspired vegetarian recipe, ready in about 60 minutes, pairs brown lentils, olive oil, yellow onion, diced 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 brown lentils
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 14 oz can crushed tomatoes
• 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced large carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tsp ground cumin, cooking for 1 minute until aromatic.
3. Step 3: Add 1 cup brown lentils, 14 oz crushed tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender.
4. Step 4: Season soup with 1 1/2 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh parsley just before serving.
5. Step 5: Serve hot with fresh lemon wedges to squeeze over the soup for brightness.