Nourishing Lentil and Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, nutrient-packed soup featuring earthy lentils and a medley of fresh vegetables, simmered to perfection with aromatic herbs. This mediterranean-inspired soups (vegan) ready in about 45 minutes pairs rinsed brown lentils, medium, 1/4-inch dice chopped carrots, stalks, 1/4-inch dice chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, rinsed brown lentils
• 2 medium, 1/4-inch dice chopped carrots
• 2 stalks, 1/4-inch dice chopped celery
• 1 medium, 1/4-inch dice diced onion
• 2 cloves minced garlic
• 4 cups chicken or vegetable broth
• 3 tbsp chopped fresh parsley
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, then add the diced onion, carrots, and celery, and cook for 5 minutes until softened and the onion is translucent.
2. Step 2: Add 2 cloves minced garlic and cook for 1 minute until fragrant, then stir in 1 tsp dried thyme and 1/2 tsp salt.
3. Step 3: Add 1 cup rinsed brown lentils, 4 cups broth, 1 can diced tomatoes (with juices), and 1/4 tsp black pepper, then bring to a gentle boil and reduce heat to low.
4. Step 4: Simmer uncovered for 25 minutes until the lentils are tender and the vegetables are cooked through, then stir in 3 tbsp chopped fresh parsley and adjust seasoning with more salt and pepper if needed.