Low-Cost Lentil & Vegetable Soup
A hearty, budget-friendly soup packed with protein-rich lentils and seasonal vegetables, simmered to perfection for a comforting weeknight meal. This american-inspired soups (vegetarian) ready in about 50 minutes pairs (rinsed) brown lentils, (diced) carrots, stalks (diced) celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 cup (rinsed) brown lentils
- 2 (diced) carrots
- 2 stalks (diced) celery
- 1 (diced) onion
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 2 cups (chopped) kale
Instructions
- Step 1: Heat a large pot over medium heat and add 2 diced carrots, 2 diced celery stalks, and 1 diced onion. Sauté for 7-8 minutes until softened and translucent, stirring occasionally.
- Step 2: Stir in 1 cup rinsed brown lentils, 4 cups low-sodium vegetable broth, 1 can diced tomatoes, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer covered for 25 minutes until lentils are tender.
- Step 3: Add 2 cups chopped kale and cook uncovered for 5 minutes until wilted and bright green, stirring until the soup reaches a thick, hearty consistency.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Cost Lentil & Vegetable Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Cost Lentil & Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (rinsed) brown lentils from drying out.
Can I substitute ingredients in Low-Cost Lentil & Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Cost Lentil & Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Cost Lentil & Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
