Vegetable Lentil Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, nourishing soup packed with seasonal veggies and protein-rich lentils, ideal for meal prepping. This Asian recipe (vegetarian), ready in about 60 minutes, pairs lentils, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, cooked lentils
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, diced onions
• 2 tbsp tomato puree
• 4 cups vegetable broth
• 1 bay leaves
• 1 tsp cumin
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 3 minutes until softened.
2. Step 2: Stir in 2 diced carrots and 2 diced celery stalks. Cook for 5 minutes until slightly tender.
3. Step 3: Add 2 tbsp tomato puree, 1 tsp cumin, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Step 4: Stir in 1 cup cooked lentils and 1 bay leaf. Cook for 10 minutes until the lentils are tender. Remove bay leaf before serving.