Pantry-Powered Lentil & Tomato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, $2-per-serving soup made with pantry staples, echoing the simplicity of a well-planned budget. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs rinsed Brown lentils, (14 oz) Diced tomatoes, medium, finely diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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
• 1 can (14 oz) Diced tomatoes
• 1 medium, finely diced Onion
• 1 medium, grated Carrot
• 2 cloves, minced Garlic
• 4 cups Vegetable broth
• 1 tsp dried Thyme
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1 tbsp Lemon juice

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium onion and 1 grated medium carrot, then sauté for 5 minutes until onions are translucent and carrots are softened.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Step 3: Stir in 1 cup rinsed brown lentils, 1 can (14 oz) diced tomatoes, 4 cups vegetable broth, and 1 tsp dried thyme. Bring to a gentle boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
4. Step 4: Remove from heat and blend half the soup with an immersion blender until smooth (or transfer to a countertop blender in batches). Return to pot and stir in 1/2 tsp salt and 1 tbsp lemon juice. Simmer for 2 more minutes until flavors meld.