Ultimate Vegan Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, protein-packed soup that’s the best for cold days—simmered with carrots, celery, and a hint of smoked paprika for unbeatable depth. This vegetarian-inspired soups ready in about 55 minutes pairs rinsed brown lentils, large, diced onion, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 247 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 cup, rinsed brown lentils
• 1 large, diced onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups low-sodium vegetable broth
• 14.5 oz can diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 cups, chopped kale

Instructions

1. Step 1: Heat a large pot over medium heat. Add 1/2 cup diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 4 minutes until vegetables are tender but not browned.
3. Step 3: Stir in 1 cup rinsed brown lentils, 4 cups vegetable broth, 14.5 oz diced tomatoes, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
4. Step 4: Add 2 cups chopped kale and cook for 5 more minutes until kale is wilted and tender.
5. Step 5: Season with salt to taste (start with 1/4 tsp) and serve hot with crusty bread.