Quick Lentil and Vegetable Soup with Herb Toast

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A nourishing soup packed with protein-rich lentils and fresh vegetables, served with a simple herb-infused toast for a satisfying meal. This French-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs brown lentils, vegetable broth, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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, rinsed brown lentils
• 4 cups vegetable broth
• 1, diced into 1/4-inch pieces carrot
• 2 stalks, diced celery
• 1/2, diced onion
• 2 cloves, minced garlic
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil
• 1 slice, cut into 1/4-inch thick pieces baguette
• 1 clove, minced garlic
• 1 tsp, chopped fresh rosemary
• 1 tsp, chopped fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 diced onion, 2 diced celery stalks, and 1 diced carrot; cook for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper; stir for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
4. Step 4: While soup simmers, toss 1 slice baguette, 1 minced garlic clove, 1 tsp chopped rosemary, and 1 tsp chopped parsley with a pinch of salt in a small bowl. Toast in a dry skillet over medium heat for 2-3 minutes until golden and crispy.
5. Step 5: Serve the soup hot with the herb toast on the side.