Hearty Vegan Lentil and Vegetable Soup

By AislePrompt Test Kitchen · Reviewed 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 general-inspired soups (vegan) ready in about 50 minutes pairs olive oil, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 2 tbsp olive oil
• 1, diced onion
• 2, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 cup, rinsed dried lentils
• 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, chopped kale
• 2 tbsp lemon juice

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.