Stovetop Lentil Soup with Carrots and Celery
A hearty, comforting soup made with simple ingredients and simmered to perfection. This french-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, medium, diced onion, peeled and diced carrots 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 tbsp olive oil
- 1 medium, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 cup, rinsed green lentils
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened, stirring occasionally. Add 3 cloves garlic and cook for 1 more minute until fragrant.
- Step 2: Stir in 1 cup green lentils, 4 cups vegetable broth, 1 bay leaf, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
- Step 3: Discard bay leaf. Adjust seasoning if needed and serve hot, garnished with extra thyme if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Lentil Soup with Carrots and Celery take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stovetop Lentil Soup with Carrots and Celery?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Stovetop Lentil Soup with Carrots and Celery?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stovetop Lentil Soup with Carrots and Celery for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stovetop Lentil Soup with Carrots and Celery vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
