One-Pot Root Vegetable and Lentil Soup

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. This soup recipe (vegan), ready in about 45 minutes, pairs olive oil, yellow onion, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 cup brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 tsp dried rosemary
• 1 tbsp lemon juice

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 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.