Making a Budget Lentil Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A protein-rich, cost-effective soup that’s simple to prepare with pantry staples for a nourishing weeknight dinner. This American-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs lentils, vegetable broth, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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, dried lentils
• 4 cups vegetable broth
• 1 medium, diced into 1/4-inch pieces carrot
• 1 stalk, diced celery
• 1/2 medium, finely diced onion
• 2 tbsp olive oil
• 1 tsp dried thyme

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Instructions

1. Step 1: Rinse 1 cup dried lentils under cold water until water runs clear, then drain thoroughly.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 medium onion, finely diced, and cook for 3 minutes until softened and slightly golden around the edges.
3. Step 3: Add 1 medium carrot, diced into 1/4-inch pieces, and 1 stalk celery, diced, and cook for 5 minutes until tender but not browned, stirring occasionally.
4. Step 4: Stir in 1 cup rinsed lentils, 4 cups vegetable broth, and 1 tsp dried thyme. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and soup thickens.