Nurse's Restorative Lentil Soup

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, protein-rich lentil soup with carrots and celery, simmered to perfection for a comforting meal that supports sustained energy. This soup recipe (vegetarian), ready in about 45 minutes, pairs brown lentils, chicken broth, carrots 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
• 4 cups chicken broth
• 2, diced into 1/4-inch pieces carrots
• 2 stalks, diced celery
• 1, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent, then add 2 minced garlic cloves and cook for 1 more minute until fragrant.
2. Step 2: Stir in 2 diced carrots, 2 diced celery stalks, and 1 tsp dried thyme, cooking for 3 minutes until vegetables begin to soften.
3. Step 3: Add 1 cup rinsed brown lentils and 4 cups chicken broth, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
4. Step 4: Remove from heat, stir in 1 tbsp lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Let sit for 5 minutes before serving to allow flavors to meld.