One-Pot Root Vegetable and Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, nutrient-packed soup simmered with seasonal vegetables and lentils for a comforting meal in under 40 minutes. This general-inspired soups (vegan) ready in about 45 minutes pairs olive oil, large, diced yellow onion, medium, peeled and diced 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

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, peeled and diced carrots
• 2, diced celery stalks
• 2 medium, peeled and diced potatoes
• 1 cup, rinsed brown lentils
• 4 cups low-sodium vegetable broth
• 1 tsp dried rosemary
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened and onions are translucent.
2. Step 2: Stir in 2 diced medium potatoes and 1 cup rinsed brown lentils, then pour in 4 cups low-sodium vegetable broth and 1 tsp dried rosemary. Bring to a gentle boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes until potatoes are fork-tender and lentils are cooked through.
4. Step 4: Season with salt and pepper to taste, then stir in 1 tbsp lemon juice. Serve immediately.