News Feed Lentil Soup

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

A hearty, nutrient-packed soup with earthy lentils and vibrant vegetables, simmered to perfection for a comforting bowl. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs rinsed brown lentils, stalks, finely diced celery, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 medium, diced into 1/4-inch pieces carrots
• 2 stalks, finely diced celery
• 1, diced yellow onion
• 3 cloves, minced garlic
• 4 cups chicken or vegetable broth
• 14 oz diced tomatoes
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large pot over medium heat, add 2 tbsp water and sauté 1 diced yellow onion, 2 diced carrots, and 2 finely diced celery stalks for 6 minutes until softened and edges are slightly caramelized.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic, then add 1 cup rinsed brown lentils, 4 cups broth, 14 oz diced tomatoes, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35 minutes until lentils are tender but not mushy, stirring occasionally to prevent sticking.
4. Step 4: Remove from heat, let sit for 5 minutes, then blend half the soup with an immersion blender until creamy (optional). Return to pot, adjust seasoning, and serve hot with a sprinkle of fresh parsley.