Hearty Lentil and Vegetable Soup

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A nourishing, budget-friendly soup packed with lentils, carrots, and tomatoes, perfect for a cozy meal. Simmered to perfection, it's both comforting and economical. 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 6, 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, chopped
• 1 large onion, finely chopped
• 2 cups tomatoes, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 3 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Stir in 2 cups diced tomatoes, 2 medium diced carrots, and 2 chopped celery stalks. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Add 1 cup dried lentils, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Simmer for 30-35 minutes until lentils are tender and soup thickens.
4. Step 4: Taste and adjust seasoning. Serve hot with a side of crusty bread or a drizzle of olive oil.