Thrifty Tomato & Lentil Soup

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

A hearty, budget-friendly soup made with pantry staples that simmers to rich, comforting perfection. This American-inspired soup recipe (vegetarian), ready in about 32 minutes, pairs diced tomatoes, brown lentils, yellow onion 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.

Ingredients

• 1 can (14 oz) diced tomatoes
• 1 cup brown lentils
• 1 medium, diced yellow onion
• 1 medium, diced carrot
• 2, diced celery stalk
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 2 diced celery stalks, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tsp dried thyme, cooking for 1 minute until aromatic—do not brown the garlic.
3. Step 3: Add 1 can (14 oz) diced tomatoes (with juice), 1 cup rinsed brown lentils, 4 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer covered for 20 minutes until lentils are tender.
4. Step 4: Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches), then return to low heat for 2 minutes to reheat. Serve hot with crusty bread.