Crisp-Topped Lentil and Vegetable Soup
Hearty lentil soup with roasted vegetables and a golden breadcrumb topping for satisfying texture. This mediterranean-inspired soups (vegetarian) ready in about 65 minutes pairs rinsed green lentils, medium, diced carrots, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, 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, rinsed green lentils
- 2 medium, diced carrots
- 2, diced celery stalks
- 1 medium, diced onion
- 3, minced garlic cloves
- 4 cups chicken stock
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 2 tbsp butter
- 1 tbsp, chopped fresh rosemary
- 1/2 cup panko breadcrumbs
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss carrots, celery, and 1 diced onion with 1 tbsp olive oil, salt, and pepper; roast for 20 minutes until caramelized and tender.
- Step 2: Sauté 3 minced garlic cloves and 1 diced onion in 2 tbsp butter over medium heat for 3 minutes until softened and fragrant.
- Step 3: Add lentils, roasted vegetables, 4 cups chicken stock, 1 can diced tomatoes, and 1 tsp dried thyme. Bring to a simmer and cook for 25 minutes until lentils are tender.
- Step 4: Stir in 1 tbsp chopped rosemary. Meanwhile, toast panko breadcrumbs in a skillet over medium heat for 2 minutes until golden, then sprinkle over soup before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp-Topped Lentil and Vegetable Soup take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp-Topped Lentil and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed green lentils from drying out.
Can I substitute ingredients in Crisp-Topped Lentil and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp-Topped Lentil and Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisp-Topped Lentil and Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
