Hearty Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

This american-inspired soups ready in about 50 minutes pairs brown lentils, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 brown lentils
• 2 medium carrots
• 2 stalks celery
• 1 large onion
• 2 cloves garlic
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear. Dice 2 medium carrots, 2 stalks celery, and 1 large onion into 1/4-inch pieces.
2. Step 2: Heat a large pot over medium heat. Add diced onion, celery, carrots, and 2 minced garlic cloves. Cook for 5 minutes, stirring occasionally, until vegetables soften and onions are translucent.
3. Step 3: Stir in 1 cup rinsed brown lentils, 4 cups beef broth, 1 can (14 oz) diced tomatoes, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 35 minutes, stirring once halfway through, until lentils are tender but not mushy.
5. Step 5: Remove bay leaf before serving. Adjust salt and pepper to taste if needed. Serve hot with crusty bread.