Pin A hearty comforting soup loaded with lentils carrots and celery—perfect for chilly days budget-friendly and full of flavor.
Whenever my family craved something warming and nutritious I made this lentil soup. It is simple to prepare and everyone always returns for seconds because it tastes even better the next day.
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 dried brown or green lentils rinsed
- Vegetable broth: 6 cups
- Diced tomatoes: 1 can with juice optional for extra depth
- Bay leaf: 1 piece
- 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 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.
- Cook garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add lentils and seasonings:
- Add lentils, vegetable broth, diced tomatoes (if using), bay leaf, cumin, thyme, salt, pepper, and smoked paprika. Stir well.
- Simmer:
- Bring to a boil. 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. Partially puree with immersion blender for a creamier texture or leave chunky as desired.
- Serve:
- Ladle into bowls garnish with fresh parsley or dill serve with lemon wedges.
Pin My kids love adding a squeeze of lemon right before eating and we always share this soup at family gatherings. The rich flavors and colors make it perfect for cozy evenings together.
Required Tools
Large soup pot wooden spoon chefs knife cutting board ladle immersion blender optional
Allergen Information
Contains no major allergens. Ensure vegetable broth is gluten-free if needed.
Nutritional Information
Calories: 285 Total Fat: 5 g Carbohydrates: 45 g Protein: 15 g per serving
Pin This lentil soup makes for a filling lunch or dinner and pairs perfectly with crusty bread. Store leftovers in the fridge for easy meal prep during the week.
Recipe Questions
- → Can I use different types of lentils?
Yes, both brown and green lentils work well, providing a similar texture and cooking time for this dish.
- → How can I make this dish creamier?
Using an immersion blender to partially puree the soup creates a creamy texture while keeping some chunks for body.
- → What herbs complement this dish best?
Fresh parsley or dill add bright, fresh notes that balance the earthiness of the lentils and vegetables.
- → Is it possible to add more vegetables?
Absolutely, diced potatoes, spinach, or kale can be added to increase variety and nutrition.
- → How to adjust seasoning for best flavor?
Taste after cooking and adjust salt, pepper, and optional paprika to enhance the depth and warmth.