Slow-Simmered Greek Lentil Soup with Tomato and Dill
Hearty brown lentils cooked slowly with fresh tomatoes and aromatic dill, creating a comforting and nutritious soup reminiscent of Greek village cooking. This greek-inspired soups (vegetarian) ready in about 60 minutes pairs rinsed brown lentils, olive oil, finely chopped medium 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.
Ingredients
- 1 cup, rinsed brown lentils
- 3 tbsp olive oil
- 1, finely chopped medium yellow onion
- 1 large, diced carrot
- 1, diced celery stalk
- 3, minced garlic cloves
- 14 oz (400 g) canned crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried oregano
- 2 tbsp, chopped fresh dill
- 2 tbsp fresh lemon juice
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped medium yellow onion, 1 large diced carrot, and 1 diced celery stalk; sauté for 6-7 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic.
- Step 3: Add 1 cup rinsed brown lentils, 14 oz canned crushed tomatoes, 4 cups vegetable broth, 1 tsp dried oregano, 1 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper; bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender.
- Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh dill for bright, herbal notes before serving warm.
Frequently asked questions
How long does Slow-Simmered Greek Lentil Soup with Tomato and Dill take to make?
Total time is about 60 minutes (15 min prep + 45 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 Tomato 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 Tomato 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 Tomato 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 Tomato 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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