Quick & Hearty Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting, protein-rich soup made with brown lentils and fresh vegetables, perfect for a lunch break during a long shift. This american-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 162 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 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 cup brown lentils
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1/4 tsp red pepper flakes
• 2 cups spinach

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, cooking for 5-7 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves, 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp dried thyme, and 1/4 tsp red pepper flakes; bring to a simmer and cook for 25-30 minutes until lentils are tender.
3. Step 3: Stir in 2 cups fresh spinach and cook for 2 more minutes until wilted; season with salt and pepper to taste.