Budget-Backed Lentil & Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, nutrient-packed soup using affordable pantry staples that simmers to perfection in under 30 minutes. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs dried green lentils, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 dried green lentils
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic
• 1 can (14 oz) canned diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 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 1 medium finely chopped yellow onion and 3 minced garlic cloves, sautéing for 3 minutes until fragrant and onions are translucent.
2. Step 2: Stir in 2 diced medium carrots, 2 diced celery stalks, and 1 cup dried green lentils, cooking for 2 minutes to toast slightly.
3. Step 3: Add 1 can (14 oz) diced tomatoes, 4 cups low-sodium vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender.
4. Step 4: Use an immersion blender to partially puree the soup for creaminess, or leave as is. Taste and adjust seasoning if needed.