Pin A hearty, comforting soup loaded with lentils, carrots, and celery—perfect for chilly days, budget-friendly, and full of flavor.
This recipe has been a staple in my kitchen during winter. I first made this soup for my family when looking for something both warming and healthy—everyone loved its deep flavor and how filling it was.
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 the garlic and cook for 1 minute until fragrant.
- Combine ingredients:
- 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 until lentils and vegetables are tender.
- Finish soup:
- Remove bay leaf. Taste and adjust seasoning as needed.
- Optional puree:
- For creamier texture, use an immersion blender to partially puree or leave it chunky as desired.
- Serve:
- Ladle into bowls, garnish with parsley or dill, and serve with lemon wedges.
Pin My kids always ask for seconds with this soup and love dipping their crusty bread into the hearty broth on cold nights.
Required Tools
Large soup pot, wooden spoon, chef's knife, cutting board, ladle, and immersion blender (optional).
Allergen Information
Contains no major allergens. If needed, use gluten-free vegetable broth.
Nutritional Information
Per serving: Calories 285, Total Fat 5 g, Carbohydrates 45 g, Protein 15 g.
Pin This lentil soup is perfect for meal prep and tastes fantastic reheated the next day. Enjoy each spoonful for both comfort and nutrition.
Recipe Q&A
- → What type of lentils work best for this soup?
Brown or green lentils are ideal as they hold shape well and cook evenly, providing a hearty texture.
- → Can I add other vegetables to this dish?
Yes, diced potatoes, spinach, or kale are excellent additions that enhance flavor and texture.
- → How can I adjust the soup's texture?
Use an immersion blender to partially puree for creaminess, or leave it chunky based on preference.
- → What spices enhance the flavor of this soup?
Ground cumin, dried thyme, and smoked paprika contribute warm, earthy notes that complement the lentils and vegetables.
- → Is this soup suitable for vegan diets?
Yes, it uses vegetable broth and plant-based ingredients, making it vegan-friendly.