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 chilly weekend, hoping to warm up with something healthy and filling. Each time I prepare it, I love how quickly the kitchen fills with its cozy aroma, promising a satisfying meal for everyone.
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 vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add lentils 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.
- Finish soup:
- Remove bay leaf. Taste and adjust seasoning. For creamier texture, partially puree with immersion blender or leave chunky.
- Serve:
- Ladle into bowls, garnish with parsley or dill, and serve with lemon wedges.
Save This soup has become one of our family favorites, especially on snowy evenings when we all gather around the dinner table craving something warm and nourishing. The kids love dunking bread into their bowls, and it always brings smiles all around.
Serving Suggestions
Pair with crusty bread for a heartier meal or sprinkle extra fresh herbs for a pop of flavor. For added richness, a drizzle of olive oil or a spoonful of plain yogurt on top elevates every bowl.
Variations
Add diced potatoes, chopped spinach, or kale for new flavors. Try swapping fresh dill for parsley, or blend half the soup for a creamier texture without losing the chunky vegetables.
Nutrition & Allergens
Calories per serving: 285. Protein: 15 g. Fat: 5 g. Carbohydrates: 45 g. Contains no major allergens. Check your vegetable broth if gluten-free is needed.
Save Your kitchen will smell incredible as the soup simmers. Enjoy every spoonful knowing it's nourishing, flavorful, and simple to prepare!
Kitchen Help
- → How do I achieve the best texture for the lentils?
Rinse lentils well and simmer until tender but not mushy, about 30-35 minutes. For a creamier texture, partially puree with an immersion blender.
- → Can I add other vegetables to this dish?
Yes, diced potatoes, spinach, or kale can be added during cooking for extra variety and nutrition.
- → What spices enhance the flavor here?
Cumin, thyme, and smoked paprika create a warm, earthy base that complements the lentils and vegetables perfectly.
- → Is it possible to prepare this in advance?
Absolutely. The flavors deepen when allowed to rest overnight, making it ideal for advance preparation.
- → What garnishes work well with this dish?
Fresh parsley or dill add brightness, and lemon wedges provide a zesty contrast to the hearty flavors.
- → Are there any common allergens to be aware of?
This dish contains no major allergens but ensure the broth is gluten-free if needed for dietary restrictions.