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 on a rainy afternoon when I wanted something soothing yet quick to prepare. The aroma in my kitchen made everyone eager for dinner before the soup was even finished.
Ingredients
- Olive oil: 2 tablespoons for sautéing
- 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 lentils, rinsed
- Vegetable broth: 6 cups (1.5 L)
- Diced tomatoes: 1 can (400 g), with juice (optional)
- Bay leaf: 1
- Cumin: 1 teaspoon ground
- Thyme: 1/2 teaspoon dried
- Salt and black pepper: To taste
- Smoked paprika: 1/4 teaspoon (optional)
- Fresh parsley or dill: 2 tablespoons, chopped (optional for garnish)
- 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 vegetables are softened.
- Add Garlic:
- Stir in garlic and cook for 1 minute, until fragrant.
- Add Lentils 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 and Adjust:
- Remove bay leaf. Taste soup and adjust seasoning as needed.
- Blend for Creaminess (Optional):
- For creamier texture, use an immersion blender to partially puree the soup, or leave it chunky as preferred.
- Serve:
- Ladle into bowls, garnish with fresh parsley or dill, and serve with lemon wedges.
Save to Pinterest I love making this soup for family gatherings on cold evenings. Watching everyone enjoy seconds makes all the chopping worthwhile.
Notes & Variations
For extra richness, drizzle with olive oil or add plain yogurt before serving. Stir in diced potatoes, spinach, or kale for more nutrition and color.
Storage Tips
This lentil soup keeps well in the fridge for up to four days. It can also be frozen for up to two months; simply reheat and enjoy.
Nutritional Information
Per serving: Calories 285. Total fat 5 g. Carbohydrates 45 g. Protein 15 g.
Save to Pinterest Enjoy this simple lentil soup for cozy dinners or meal prep—it brings warmth and comfort every time.
Recipe Questions & Answers
- → What type of lentils work best?
Brown or green lentils are ideal, as they hold shape well and cook evenly in this preparation.
- → Can I make it ahead of time?
Yes, flavors deepen after resting. Store cooled soup in the fridge for up to 3 days or freeze for longer storage.
- → How can I vary the texture?
Use an immersion blender to partially puree the soup for a creamier body, or leave it chunky for more bite.
- → What garnishes complement the flavors?
Fresh parsley or dill adds brightness, and a squeeze of lemon enhances the savory depth.
- → Is this soup suitable for special diets?
Yes, it’s naturally high in fiber, vegetarian, vegan, and can be gluten-free using the appropriate broth.