Slow-Simmered Vegetable and Lentil Soup

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A nourishing and deeply flavorful soup made with a variety of seasonal vegetables and protein-rich lentils, simmered to perfection. This Mediterranean-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs brown lentils, carrots, celery 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 brown lentils
• 3 medium carrots
• 2 stalks celery
• 1 large onion
• 3 cloves garlic
• 1 medium zucchini
• 2 medium potatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse the brown lentils under cold water and drain.
2. Step 2: Dice the carrots, celery, onion, and zucchini into 1/2-inch cubes. Mince the garlic and dice the potatoes into 1/2-inch cubes.
3. Step 3: Heat the olive oil in a large pot over medium heat. Add the diced onion and celery, and cook for 5 minutes until softened.
4. Step 4: Add the minced garlic and cook for 1 minute until fragrant.
5. Step 5: Stir in the carrots, potatoes, and zucchini, and cook for 3 minutes.
6. Step 6: Add the rinsed lentils, vegetable broth, oregano, thyme, bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the lentils and vegetables are tender.
8. Step 8: Remove the bay leaves. Stir in the fresh parsley and adjust seasoning with salt and pepper to taste.