Shelter-Style Root Vegetable and Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A nourishing and hearty lentil soup with earthy root vegetables, perfect for a cozy, confined space meal. This mediterranean-inspired vegan ready in about 55 minutes pairs dry brown lentils, medium yellow onion, finely chopped, medium carrot, diced 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 dry brown lentils
• 1 medium yellow onion, finely chopped
• 2 medium carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 large potato, peeled and diced
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Warm 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 5 minutes until vegetables are soft and fragrant.
2. Step 2: Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, cooking for 1 minute to bloom the spices.
3. Step 3: Add 1 cup dry brown lentils, 1 large peeled and diced potato, and 6 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils and potatoes are tender.
4. Step 4: Season with 1 1/4 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley just before serving.