Economical Lentil & Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, protein-packed soup made with pantry staples and seasonal vegetables, perfect for budget-conscious weeknights. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs (uncooked) green lentils, finely chopped celery stalks, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 (uncooked) green lentils
• 2 medium, diced into 1/4-inch pieces carrots
• 2, finely chopped celery stalks
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 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 diced onion and cook for 3-4 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 2 finely chopped celery stalks, and cook for 1 minute until garlic is aromatic.
3. Step 3: Add 2 diced carrots and cook for 2 minutes, then stir in 1 cup uncooked green lentils and 1 can diced tomatoes (with juice).
4. Step 4: Pour in 4 cups vegetable broth, add 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Bring to a gentle boil, reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and vegetables are soft.