Staple Lentil Soup with Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nourishing, one-pot soup made with pantry-friendly lentils and fresh lemon for a bright, comforting meal ready in 35 minutes. This Mediterranean-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs brown lentils, chicken broth, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear. Place in a medium pot with 4 cups chicken broth and bring to a gentle boil over medium-high heat.
  2. Step 2: Peel and dice 1 medium carrot into 1/4-inch cubes. Finely chop 2 stalks celery. Add to the pot and simmer uncovered for 15 minutes until lentils are tender.
  3. Step 3: Squeeze juice from 1 lemon (about 2 tbsp) into the pot. Stir in 1/4 cup finely chopped fresh parsley (optional) and cook for 2 more minutes until flavors meld.
  4. Step 4: Taste and adjust seasoning with salt and pepper. Serve hot with a lemon wedge on the side for extra brightness.

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