Lentil & Vegetable Soup
A hearty, reintroduction-friendly soup with fiber-rich lentils and garden vegetables, simmered to perfection. This French-inspired Whole30 recipe, ready in about 45 minutes, pairs green 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 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 green lentils
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves minced garlic
- 4 cups chicken stock
- 1 tsp dried thyme
- 1/2 tsp sea salt
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Equipment for this recipe
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Instructions
- Step 1: In a large pot, heat 1/2 tbsp olive oil over medium heat. Add 1/2 cup diced onion and 1 cup diced carrots, sautéing for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 cup rinsed green lentils, 1 cup diced celery, 4 cups chicken stock, 1 tsp dried thyme, and 1/2 tsp sea salt. Bring to a gentle boil, then reduce heat to low.
- Step 3: Simmer uncovered for 25-30 minutes until lentils are tender and vegetables are soft, stirring occasionally. Discard thyme sprigs before serving.
