Pantry-Style Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, economical one-pot meal using pantry staples that simmers to perfection with minimal effort. This one pot ready in about 40 minutes pairs dried green lentils, medium chopped carrots, stalk diced celery 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 chopped carrots
• 1 stalk diced celery
• 3 cloves minced garlic
• 4 cups chicken or vegetable broth
• 1 can (14 oz) diced canned tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 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 2 medium chopped carrots, 1 stalk diced celery, and 3 minced garlic cloves, sautéing for 5 minutes until vegetables are tender and fragrant.
2. Step 2: Stir in 1 cup dried green lentils, 4 cups chicken or vegetable broth, 1 can (14 oz) diced canned tomatoes, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and soup has thickened slightly, stirring occasionally to prevent sticking.