Budget-Friendly Lentil and Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed 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, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 lentils
• 2 medium, diced carrots
• 2 stalks, sliced celery
• 1 medium, chopped onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper

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.