Slow-Simmered Greek Lentil Soup with Tomato and Lemon
Comforting lentil soup simmered with tomatoes, onions, and a splash of lemon juice for a tangy finish, perfect for a hearty vegetarian meal. This greek-inspired soups (vegetarian) ready in about 65 minutes pairs rinsed brown lentils, extra virgin olive oil, large, finely chopped 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 5, 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 extra virgin olive oil
- 1 large, finely chopped yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 14 oz canned diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 bay leaf
- 3 tbsp fresh lemon juice
- 1 1/2 tsp sea salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large finely chopped yellow onion, 2 diced medium carrots, and 2 diced celery stalks; sauté for 7-8 minutes until vegetables are softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic without browning.
- Step 3: Add 1 cup rinsed brown lentils, 14 oz canned diced tomatoes with juices, 6 cups vegetable broth, 1 tsp dried oregano, and 1 bay leaf. 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 the bay leaf, then stir in 3 tbsp fresh lemon juice, 1 1/2 tsp sea salt, and 1 tsp black pepper. Adjust seasoning to taste and serve warm with crusty bread.
Frequently asked questions
How long does Slow-Simmered Greek Lentil Soup with Tomato and Lemon 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 Tomato and Lemon?
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 Lemon?
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 Lemon for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Lemon 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.
Related recipes
Slow-Simmered Greek Lentil Soup with Carrots and Tomatoes
Slow-Simmered Greek Lentil Soup with Carrots and Celery
Slow-Simmered Greek Lentil Soup with Carrots and Dill
Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaves
Slow-Simmered Greek Lentil Soup with Lemon and Fresh Dill
Slow-Simmered Greek Lentil Soup with Carrots and Bay Leaf
