Hearty Vegan Lentil and Vegetable Soup

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A nourishing, protein-rich soup simmered with lentils, carrots, and tomatoes, perfect for cold days and packed with plant-based goodness. This soup recipe (vegan), ready in about 50 minutes, pairs olive oil, onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 245 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

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups kale, chopped
• 2 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 1 cup rinsed dried lentils, 4 cups vegetable broth, 1 can diced tomatoes (with juice), 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until lentils are tender.
4. Step 4: Discard the bay leaf, stir in 2 cups chopped kale, and cook for 5 minutes until kale is wilted and tender.
5. Step 5: Stir in 2 tbsp lemon juice and serve hot with crusty bread for a complete meal.