One-Pot Vegetable and Lentil Soup with Fresh Dill

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Hearty soup simmered with brown lentils, seasonal vegetables, and fresh dill for a nourishing meal ready in 40 minutes. This Mediterranean-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs brown lentils, vegetable broth, onion 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

• 1 cup, rinsed brown lentils
• 4 cups vegetable broth
• 1, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tbsp olive oil
• 1/4 cup, chopped fresh dill
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes, stirring occasionally, until softened.
2. Step 2: Add 3 minced garlic cloves and 1/2 tsp salt, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed brown lentils, 4 cups vegetable broth, 1/2 tsp dried thyme, and 1/4 tsp black pepper. Bring to a simmer.
4. Step 4: Cover and simmer for 25 minutes, or until lentils are tender and soup has thickened slightly.
5. Step 5: Stir in 1/4 cup chopped fresh dill and adjust salt and pepper to taste.