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.
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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
- 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)
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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.
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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.
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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.
