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-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs green lentils, carrot, 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

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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.