Best-Kept Vegan Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful, protein-packed lentil soup simmered with aromatic vegetables and herbs, ready in 40 minutes. This soups (vegan, vegetarian) ready in about 40 minutes pairs brown lentils, carrot, celery stalk 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
• 1 carrot
• 2 celery stalk
• 1 yellow onion
• 3 cloves garlic
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp lemon juice

Instructions

1. Step 1: Dice 1 peeled carrot, 2 diced celery stalks, and 1 finely chopped yellow onion into 1/4-inch pieces. Mince 3 garlic cloves and set aside.
2. Step 2: Heat a large pot over medium heat. Add 1 cup rinsed brown lentils, diced vegetables, and minced garlic. Stir for 2 minutes until vegetables begin to soften.
3. Step 3: Add 4 cups low-sodium vegetable broth, 1 tsp dried thyme, 1 tsp dried oregano, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 25 minutes until lentils are tender but not mushy.
4. Step 4: Discard bay leaf and stir in 2 tbsp lemon juice until fully incorporated. Taste and adjust seasoning with salt and pepper. Serve hot with a sprinkle of fresh parsley if desired.