Hearty Winter Vegetable and Lentil Soup with Thyme

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A warming soup filled with lentils, root vegetables, and fresh thyme, simmered to create a nourishing meal for chilly, rainy days. This Mediterranean-inspired soup recipe (vegetarian, gluten free), ready in about 60 minutes, pairs brown lentils, carrots, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 6 cups vegetable broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 1.25 tsp salt
• 1 tsp black pepper
• 1 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 large diced yellow onion, 3 minced garlic cloves, 2 diced celery stalks, and 2 diced carrots. Sauté for 5 minutes until vegetables soften and become fragrant.
2. Step 2: Add 1 cup brown lentils, 2 peeled and diced potatoes, 6 cups vegetable broth, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until lentils and potatoes are tender.
3. Step 3: Remove thyme sprigs and bay leaf. Season with 1.25 tsp salt, 1 tsp black pepper, and stir in 1 tbsp lemon juice to brighten the flavors before serving.