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 one of the first cold nights of autumn. The aroma of simmering vegetables and warm spices made the kitchen so inviting.
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 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 the vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes, until the vegetables are softened.
- Add garlic:
- Stir in the garlic and cook for 1 minute, until fragrant.
- Add lentils and liquids:
- Add the lentils, vegetable broth, diced tomatoes (if using), bay leaf, cumin, thyme, salt, pepper, and smoked paprika. Stir well.
- Simmer the soup:
- Bring to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils and vegetables are tender.
- Finish and serve:
- Remove the bay leaf. Taste and adjust seasoning as needed. For a creamier texture, use an immersion blender to partially puree the soup, or leave it chunky as desired. Ladle into bowls, garnish with fresh parsley or dill, and serve with lemon wedges.
Save My family loves gathering for this soup, especially paired with warm bread. It is always a hit at our dinner table.
Serving Suggestions
Serve with crusty bread or a side salad for a wholesome meal. You can also top with a swirl of olive oil or a dollop of plain yogurt for extra richness.
Nutrition
Each serving provides about 285 calories, 5 g total fat, 45 g carbohydrates, and 15 g protein.
Recipe Variations
Add diced potatoes, spinach, or kale to boost nutrition and flavor. Try fresh herbs such as basil or cilantro for a twist.
Save This lentil soup is perfect for cool weather and brings comfort with every bite. Enjoy making it your own with your favorite vegetables or herbs.
Recipe FAQ
- → What lentils work best for this soup?
Brown or green lentils both hold their shape well and provide a hearty texture ideal for this soup.
- → Can I adjust the thickness of the soup?
Yes, use an immersion blender to partially puree the soup for a creamier consistency or leave it chunky for more texture.
- → Which spices enhance the flavor here?
Ground cumin, dried thyme, and smoked paprika contribute warmth and depth, balancing the earthiness of lentils and vegetables.
- → How do I store leftovers?
Keep leftovers refrigerated in an airtight container for up to 4 days; flavors often deepen after a day.
- → Are there good additions to vary this dish?
Adding diced potatoes, spinach, or kale can introduce new textures and nutrients while complementing existing flavors.