Rustic Lentil and Root Vegetable Soup with Thyme

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty and nourishing soup loaded with earthy lentils, tender root vegetables, and fresh thyme, perfect for cozy evenings. This Mediterranean-inspired soup recipe (vegan, gluten free), ready in about 65 minutes, pairs green lentils, carrots, parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 green lentils
• 2 medium, peeled and diced carrots
• 1 medium, peeled and diced parsnip
• 2, diced celery stalks
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 4 fresh thyme sprigs
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 bay leaf
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 tbsp red wine vinegar

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large diced yellow onion, 3 minced garlic cloves, 2 diced celery stalks, 2 diced medium carrots, and 1 diced medium parsnip. Sauté for 8-10 minutes until vegetables are softened and fragrant.
2. Step 2: Stir in 1 cup rinsed green lentils, 4 fresh thyme sprigs, and 1 bay leaf. Pour in 6 cups vegetable broth, and season with 1 1/2 tsp salt and 3/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 35-40 minutes until lentils and vegetables are tender.
3. Step 3: Remove thyme sprigs and bay leaf. Stir in 1 tbsp red wine vinegar to brighten the flavors. Taste and adjust seasoning if necessary. Serve hot with rustic bread if desired.