Solemn Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply savory, unadorned soup where lentils and vegetables speak for themselves, simmered to profound depth. This mediterranean-inspired vegetarian ready in about 60 minutes pairs Brown lentils, Carrots, Celery stalks 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
• 2 medium Carrots
• 3 Celery stalks
• 1 large Yellow onion
• 3 cloves Garlic
• 4 cups Vegetable broth
• 1 tsp Dried thyme
• 2 tbsp Olive oil
• 1 tsp Sea salt
• 1/2 tsp Cracked black pepper

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear. Finely dice 1 large yellow onion, 2 medium carrots, and 3 celery stalks into 1/4-inch pieces. Mince 3 garlic cloves. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add the onions and cook for 5 minutes until softened.
2. Step 2: Add the diced carrots, celery, and minced garlic to the pot, stirring to combine. Cook for 3 minutes until vegetables are fragrant and slightly softened.
3. Step 3: Stir in the rinsed lentils, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp sea salt, and 1/2 tsp cracked black pepper. Bring to a gentle boil, then reduce heat to low and cover partially.
4. Step 4: Simmer uncovered for 40 minutes, stirring occasionally, until lentils are tender and soup has thickened to a hearty consistency that coats a spoon.