One-Pot Tomato Basil Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Hearty, savory soup simmered with lentils, tomatoes, and fresh herbs for a comforting weeknight meal. This italian-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 cup, rinsed brown lentils
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 tsp dried thyme
• 1/4 cup, chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
2. Step 2: Add rinsed lentils, vegetable broth, diced tomatoes (with juice), dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until lentils are tender.
3. Step 3: Stir in fresh basil and cook for 2 more minutes. Season with additional salt and pepper if needed. Remove from heat and let rest 5 minutes before serving.