Save A hearty comforting soup loaded with lentils carrots and celery perfect for chilly days budget-friendly and full of flavor.
This lentil soup became a favorite after I made it one blustery evening with just a few pantry staples. The earthy flavors and the satisfying texture have made it a go-to recipe whenever I crave something simple and nourishing.
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Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 large diced
- Carrots: 3 medium peeled and diced
- Celery: 3 stalks diced
- Garlic: 3 cloves minced
- Dried lentils: 1 1/2 cups (300 g) 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
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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.
- Combine and season:
- Add lentils vegetable broth diced tomatoes (if using) bay leaf cumin thyme salt black pepper and smoked paprika. Stir well.
- Simmer the soup:
- 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 and adjust seasoning as needed.
- Texture preference:
- For a creamier texture use an immersion blender to partially puree or leave chunky as desired.
- Serve:
- Ladle into bowls garnish with fresh parsley or dill and serve with lemon wedges.
Save My family loves gathering around the table for this warm soup especially on weekends when the weather keeps us indoors. It's always fun to add extra veggies and let everyone squeeze their own lemon wedge on top.
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Required Tools
Large soup pot wooden spoon chefs knife cutting board ladle immersion blender (optional)
Allergen Information
Ensure vegetable broth is gluten-free if needed this soup contains no major allergens
Nutritional Information
Per serving Calories 285 Total Fat 5 g Carbohydrates 45 g Protein 15 g
Save 
Serve this soup with crusty bread for a complete meal and enjoy every bite. It's both comforting and nourishing no matter the season.
Recipe Guide
- → What type of lentils work best?
Brown or green lentils hold their shape well and provide a hearty texture ideal for this dish.
- → Can I make this dish ahead of time?
Yes, it tastes even better the next day as the flavors fully meld. Store refrigerated and reheat gently.
- → How can I adjust the thickness of the soup?
Use an immersion blender to partially puree for a creamier consistency or enjoy it chunky as is.
- → Are there any good vegetable additions?
Diced potatoes, spinach, or kale make excellent additions for extra flavor and nutrition.
- → What garnishes complement the dish?
Fresh parsley or dill and a squeeze of lemon juice add brightness and fresh herbal notes.
- → Is this dish suitable for special diets?
It is vegetarian, vegan, high in fiber, and can easily be gluten-free depending on broth choice.
