Slow-Simmered Lentil and Vegetable Soup with Tomato
A nourishing soup simmered with earthy lentils, garden vegetables, and tomatoes for a comforting meal that improves with time. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs dried green lentils, medium, diced carrot, stalk, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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, dried green lentils
- 1 medium, diced carrot
- 1 stalk, diced celery
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tsp, dried thyme
- to taste salt
- to taste pepper
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk, and cook for 5 minutes until softened.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed green lentils, 1 (14 oz) can diced tomatoes, 4 cups vegetable broth, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until lentils are tender.
- Step 4: Season with salt and pepper to taste and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lentil and Vegetable Soup with Tomato take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Lentil and Vegetable Soup with Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried green lentils from drying out.
Can I substitute ingredients in Slow-Simmered Lentil and Vegetable Soup with Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Lentil and Vegetable Soup with Tomato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Lentil and Vegetable Soup with Tomato vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Made for my family, they loved it too.
- ★★★★★
The flavors were perfect, and the lentils were so tender. A new favorite!
- ★★★★☆
Tasted great, but I found it a bit bland. Maybe add a pinch more salt next time.
