Simple Weeknight Lentil Soup with Lemon

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Hearty, vegetable-packed soup simmered with lentils and brightened with fresh lemon, perfect for busy days. This soup recipe (vegetarian), ready in about 50 minutes, pairs brown lentils, chicken broth, carrots 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, rinsed brown lentils
• 4 cups chicken broth
• 2, diced carrots
• 2 stalks, diced celery
• 1, diced onion
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1, juiced lemon
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion. Cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Stir in 2 minced garlic cloves and 1 tsp dried thyme. Cook for 1 minute until fragrant. Add 1 cup rinsed brown lentils and 4 cups chicken broth. Bring to a gentle simmer.
3. Step 3: Cover and cook for 25-30 minutes until lentils are tender. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1 lemon's juice. Simmer uncovered for 5 more minutes. Serve hot with extra lemon wedges.