Pantry-Style Lentil Soup

By AislePrompt Test Kitchen · 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 vegetarian-inspired 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.