Lentil and Vegetable Minestrone Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, nutrient-packed soup loaded with garden vegetables, protein-rich lentils, and a hint of herbs—perfect for chilly evenings. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 cup green lentils
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup zucchini
• 1 cup kale
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 cup fresh parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat; add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic, stirring constantly to prevent burning.
3. Step 3: Stir in 1 cup rinsed green lentils, 4 cups vegetable broth, 1 can diced tomatoes (with juice), and 1 tsp dried oregano; bring to a gentle simmer and cook for 20 minutes.
4. Step 4: Add 1 cup chopped zucchini and cook for 5 minutes until tender but still holding its shape.
5. Step 5: Stir in 1 cup chopped kale and cook for 2 minutes until wilted and bright green.
6. Step 6: Season with 1/2 tsp salt and stir in 1/4 cup chopped fresh parsley just before serving to preserve its flavor.