Save A hearty, comforting soup loaded with lentils, carrots, and celery—perfect for chilly days, budget-friendly, and full of flavor.
I first made this lentil soup on a cold evening when I was craving something warming but also healthy. It quickly became a staple in my kitchen for busy weeknights and cozy lunches.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 large, diced
- Carrots: 3 medium, peeled and diced
- Celery: 3 stalks, diced
- Garlic: 3 cloves, minced
- Lentils: 1 1/2 cups (300 g) dried brown or green, rinsed
- Vegetable broth: 6 cups (1.5 L)
- Diced tomatoes: 1 can (400 g), with juice (optional)
- Bay leaf: 1
- Ground cumin: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Salt and black pepper: to taste
- Smoked paprika: 1/4 teaspoon (optional)
- Fresh parsley or dill: 2 tablespoons, chopped (optional)
- Lemon wedges: for serving (optional)
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute, until fragrant.
- Add legumes and liquids:
- Add lentils, vegetable broth, diced tomatoes (if using), bay leaf, cumin, thyme, salt, pepper, and smoked paprika. Stir well.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until lentils and vegetables are tender.
- Finish soup:
- Remove bay leaf. Taste and adjust seasoning as needed.
- Texture:
- For creamier soup, use an immersion blender to partially puree, or leave chunky as desired.
- Serve:
- Ladle into bowls, garnish with parsley or dill, and serve with lemon wedges.
Save I remember sharing this soup with my family on a Sunday afternoon. Even picky eaters asked for seconds and we ended up making it part of our regular rotation.
Variations and Add-Ins
Try adding diced potatoes, spinach, or kale for extra texture and nutrition. For richer flavor, add a splash of olive oil or a dollop of yogurt before serving.
Serving Suggestions
Serve hot with crusty bread or pita for a filling lunch or dinner. A squeeze of lemon adds brightness to each bowl.
Nutritional Information
Each serving has about 285 calories, 5 g fat, 45 g carbohydrates, and 15 g protein, making it a wholesome choice for any diet.
Save This lentil soup is easy, nourishing, and always satisfying. Enjoy leftovers for a quick meal the next day!
Recipe Help & Answers
- → What lentils work best for this dish?
Brown or green lentils hold their shape well during cooking, providing a perfect texture and earthy flavor.
- → Can I make this soup creamier?
Yes, using an immersion blender to partially puree the lentils and vegetables adds a smooth, creamy texture while maintaining some chunkiness.
- → Are there optional ingredients to enhance flavor?
Diced tomatoes add depth, while smoked paprika and fresh herbs like parsley or dill brighten and enrich the taste.
- → How long does it take to cook lentils thoroughly?
Simmer the lentils and vegetables for about 30–35 minutes until tender but not mushy.
- → What sides complement this hearty lentil dish?
Crusty bread or a fresh green salad pairs well, providing contrasting textures and added balance.