Budget-Friendly Lentil and Vegetable Soup

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A hearty, protein-packed soup made with affordable lentils, carrots, and celery, perfect for a cozy weeknight meal. This soup recipe (vegetarian), ready in about 55 minutes, pairs dried lentils, carrots, and celery for a weeknight-friendly dinner. Each serving lands at about 180 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 "Build a week of meals around this recipe" 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 lentils
• 2 medium carrots, diced
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for 3-4 minutes until translucent. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Stir in 1 tbsp tomato paste and cook for 1 minute until darkened. Add 1 cup dried lentils, 2 diced carrots, and 2 sliced celery stalks. Pour in 4 cups vegetable broth and bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender. Season with 1 tsp salt and 1/2 tsp black pepper. Adjust consistency with additional broth if needed.