Save 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 snowy evening after realizing my pantry was nearly bare. With just a few basics, I ended up with a soup so flavorful that it quickly became a regular comfort meal in our home.
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 lentils, rinsed
- Vegetable broth: 6 cups (1.5 L)
- Diced tomatoes: 1 can (400 g), with juice (optional for extra depth)
- 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)
- Lemon wedges: for serving (optional)
Instructions
- Prepare Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened.
- Fragrant Garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add Legumes 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.
- Finishing Touches:
- Remove bay leaf. Taste and adjust seasoning as needed.
- Creamy Texture (Optional):
- For a creamier soup, use an immersion blender to partially puree, or leave it chunky as desired.
- Serve:
- Ladle into bowls, garnish with fresh parsley or dill, and serve with lemon wedges.
Save This lentil soup is a staple at family gatherings when we need something healthy, delicious, and easy to please every palate.
Required Tools
Large soup pot, wooden spoon, chefs knife, cutting board, ladle, immersion blender (optional).
Allergen Information
No major allergens: check that your vegetable broth is gluten-free if necessary.
Nutritional Information
Per serving: 285 calories, 5 g total fat, 45 g carbohydrates, 15 g protein.
Save Enjoy this flavorful lentil soup on a chilly day—it's quick to prepare and perfect for leftovers.
Recipe Questions & Answers
- → How long should I simmer the lentils?
Simmer the lentils and vegetables for 30 to 35 minutes until the lentils are tender but not mushy.
- → Can I use different types of lentils?
Yes, brown or green lentils work well and hold their shape nicely during cooking.
- → Is it possible to make the soup creamier?
Partially pureeing the soup with an immersion blender creates a creamier texture while keeping some chunks.
- → What spices enhance the flavor best?
Ground cumin, dried thyme, and smoked paprika add warmth and depth, complementing the vegetables and lentils.
- → Can I prepare this soup in advance?
Yes, the flavors deepen when stored overnight, making it an excellent make-ahead dish.