Budget-Friendly Lentil & Vegetable Soup

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, protein-packed soup made with pantry staples that costs under $3 per serving. Perfect for chilly evenings. This soup recipe (vegan), ready in about 45 minutes, pairs brown lentils, onion, carrots 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 brown lentils
• 1 large, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• 2 cups, chopped kale

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté for 5-7 minutes until vegetables soften and onion turns translucent.
2. Step 2: Stir in minced garlic and sauté for 1 minute until fragrant, then add rinsed lentils, diced tomatoes (with juices), vegetable broth, and dried thyme.
3. Step 3: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
4. Step 4: Stir in chopped kale and cook uncovered for 5 minutes until kale wilts and turns bright green.
5. Step 5: Season with salt and pepper to taste, ensuring the broth has a deep, savory flavor that coats the spoon.