Traditional Greek Lentil Soup with Carrots and Celery
A hearty and comforting lentil soup simmered with aromatic vegetables and herbs, embodying the simplicity of Greek home cooking. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs brown lentils, rinsed, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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, rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 6 cups vegetable broth
- 1 bay leaf
- 1 tsp dried oregano
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften.
- Step 2: Stir in 3 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes until tomato paste darkens and becomes fragrant.
- Step 3: Add 1 cup rinsed brown lentils, 6 cups vegetable broth, 1 bay leaf, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer covered for 30-35 minutes until lentils are tender.
- Step 4: Remove bay leaf. Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Adjust seasoning to taste.
- Step 5: Serve hot with crusty bread or a drizzle of olive oil on top for added richness.
Frequently asked questions
How long does Traditional Greek Lentil Soup with Carrots and Celery take to make?
Total time is about 55 minutes (10 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 Traditional Greek Lentil Soup with Carrots and Celery?
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 brown lentils, rinsed from drying out.
Can I substitute ingredients in Traditional Greek Lentil Soup with Carrots and Celery?
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 Traditional Greek Lentil Soup with Carrots and Celery for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Traditional Greek Lentil Soup with Carrots and Celery 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.
What others are saying
- ★★★★★
Loved it! So comforting on a cold day. The carrots and celery gave it a lovely flavor.
- ★★★★★
This soup was a hit at my family dinner! The lentils were perfectly cooked and the carrots added a nice sweetness.
- ★★★★☆
Great recipe! I made it for my kids and they loved it. Took a bit longer than the recipe said to cook the lentils.
