Pantry-Powered Lentil & Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, budget-friendly soup made with pantry staples that cooks and packs a protein punch. This soups ready in about 40 minutes pairs dried green lentils, medium, finely chopped onion, minced garlic 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

• 1 cup dried green lentils
• 2 medium, diced into 1/4-inch cubes carrots
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until translucent and fragrant, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn them.
3. Step 3: Stir in 1 cup dried green lentils, 2 diced medium carrots, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the lentils slightly.
4. Step 4: Pour in 4 cups low-sodium vegetable broth and 1 can (14 oz) diced tomatoes. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender but not mushy.
5. Step 5: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with crusty bread for dipping.