Slow-Simmered Lentil and Dill Soup with Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A nourishing soup where brown lentils meld into a creamy texture over slow simmering, infused with fresh dill and brightened by a final squeeze of lemon. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs rinsed brown lentils, medium, diced onion, diced carrots 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
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 tsp dried or 1 tbsp fresh, chopped dill
• 1/2, juiced lemon
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5-7 minutes until softened, stirring occasionally.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant. Stir in rinsed lentils, 4 cups vegetable broth, 1 tsp dried dill, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cover. Simmer for 30-35 minutes until lentils are tender and soup thickens slightly.
3. Step 3: Stir in lemon juice and 1 tbsp fresh dill. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra fresh dill.