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 cold evening when I was craving something warm and nourishing. It has since become my go-to recipe whenever I need a cozy meal that’s also filling and healthy.
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
- 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)
Instructions
- Sauté vegetables:
- Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, until vegetables are softened.
- Add aromatics:
- Stir in garlic and cook for 1 minute, until fragrant.
- Add main ingredients:
- Add lentils, vegetable broth, diced tomatoes (if using), bay leaf, cumin, thyme, salt, pepper, and smoked paprika. Stir until combined.
- Simmer:
- Bring to a boil. Reduce heat to low, cover, and simmer for 30–35 minutes, or until lentils and vegetables are tender.
- Finish soup:
- Remove bay leaf. Taste and adjust seasoning as needed. For creamier texture, partially puree soup with immersion blender, or leave chunky.
- Serve:
- Ladle soup into bowls, garnish with fresh parsley or dill, serve with lemon wedges if desired.
Save This recipe is a favorite during our family gatherings, especially on chilly weekends when everyone is craving a warm and satisfying meal together.
Serving Suggestions
Pair this soup with crusty bread, pita, or toasted baguette for a complete meal. A simple green salad on the side also works wonderfully.
Variations
Add diced potatoes, spinach, or kale for extra nutrition and texture. For added richness, top with a swirl of olive oil or a dollop of plain yogurt.
Storage & Reheating
Keep leftovers refrigerated in an airtight container for up to 3 days. Gently reheat on the stove, adding a splash of broth if needed to loosen the consistency.
Save This soup brings comfort and warmth with every spoonful. Make a big batch, and enjoy its flavor all week long!
Recipe FAQs
- → What type of lentils work best?
Brown or green lentils are ideal due to their firm texture that holds well during simmering.
- → Can I make it spicier?
Yes, adding chili flakes or extra smoked paprika can introduce a gentle heat without overpowering flavors.
- → Is it better to puree the soup or keep it chunky?
Both methods work well; pureeing creates a creamy texture, while chunky maintains a rustic bite and varies mouthfeel.
- → How long does it keep in the fridge?
This dish stays fresh for up to 4 days when refrigerated in an airtight container.
- → What can I serve alongside it?
Crusty bread or a fresh green salad complement the lentils and enhance the meal’s heartiness.