Slow-Simmered Lentil and Vegetable Soup with Tomato

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A nourishing soup simmered with earthy lentils, garden vegetables, and tomatoes for a comforting meal that improves with time. This Mediterranean soup recipe (vegetarian), ready in about 60 minutes, pairs green lentils, carrot, and celery for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 green lentils, dried
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp thyme, dried
• to taste salt
• to taste pepper
• 2 tbsp olive oil

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Instructions

1. 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.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. 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.
4. Step 4: Season with salt and pepper to taste and serve warm.