Save to Pinterest 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 in early autumn and was amazed by how filling and cozy it was. The combination of carrots and celery adds a lovely sweetness that even picky eaters enjoyed.
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) brown or green dried 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 aromatics:
- Heat olive oil in a large pot over medium heat. Add onion carrots and celery. Sauté for 6–8 minutes until vegetables are softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add main 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 or until lentils and vegetables are tender.
- Final touches:
- Remove bay leaf. Taste and adjust seasoning as needed.
- Adjust texture:
- For a creamier texture partially puree soup with immersion blender or leave chunky as desired.
- Serve:
- Ladle into bowls garnish with parsley or dill and serve with lemon wedges.
Save to Pinterest Whenever I serve this lentil soup my family crowds around the kitchen excited for dinner. The hearty vegetables always spark conversation about grandma's classic recipes.
Serving Suggestions
Pair this soup with warm crusty bread or add a simple side salad for a balanced meal. Try topping each bowl with a squeeze of lemon juice for extra brightness.
Variations
Add diced potatoes spinach or kale for more texture or swap in red lentils for a faster cooking time. For a richer flavor stir in a drizzle of olive oil at the end.
Storing Leftovers
Lentil soup can be kept in an airtight container in the refrigerator for up to 4 days. It also freezes well for easy meals later on.
Save to Pinterest This nourishing lentil soup comes together easily and is loved by all. Enjoy its warmth and comfort anytime you need a satisfying meal.
Common Recipe Questions
- → What type of lentils work best in this soup?
Brown or green lentils hold their shape well and impart a hearty texture, making them ideal for this soup.
- → Can I adjust the thickness of the soup?
Yes, use an immersion blender to partially puree it for a creamier consistency or leave it chunky to maintain texture.
- → What spices give the soup its flavor?
Cumin, dried thyme, and optional smoked paprika provide warm, earthy notes that complement the vegetables and lentils.
- → Are there suggested garnishes for serving?
Fresh parsley or dill and a wedge of lemon add brightness and freshness to the final dish.
- → Can other vegetables be added to this preparation?
Yes, diced potatoes, spinach, or kale make excellent additions for more variety and nutrition.