What Was the Best Soup: Hearty Vegetable & Lentil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A deeply flavorful soup where slow-simmered lentils and vegetables create the perfect balance of earthy and sweet notes. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs brown lentils, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 brown lentils
• 2 medium, diced carrots
• 2, diced celery stalks
• 1, finely chopped yellow onion
• 3, minced garlic cloves
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 thyme sprigs
• 1 bay leaf
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear, then drain. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped yellow onion and cook for 5 minutes until softened and translucent.
2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves to the pot. Sauté for 4-5 minutes until vegetables are fragrant and slightly softened, stirring frequently to prevent burning.
3. Step 3: Stir in 1 cup rinsed lentils, 4 cups vegetable broth, 1 can diced tomatoes (with juice), 2 thyme sprigs, and 1 bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils are tender and carrots are soft.
4. Step 4: Remove thyme sprigs and bay leaf. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning with salt and black pepper if needed. Serve hot with extra parsley for garnish.