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 during a cold winter weekend when I was craving something warming but didn&t want to spend too much time or money. It quickly became a go-to in my kitchen for easy weeknight dinners.
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)
- 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, 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.
- Remove bay leaf and adjust seasoning:
- Remove bay leaf. Taste and adjust seasoning if needed.
- Blend if desired:
- For creamier texture, use immersion blender to partially puree, or leave chunky.
- Serve:
- Ladle into bowls, garnish with parsley or dill, and serve with lemon wedges.
Save This is the soup my family requests after a day out sledding or hiking. It brings everyone together around the table and pairs perfectly with warm bread and laughter.
Serving Suggestions
Serve hot with crusty bread or pita chips. A dollop of plain yogurt gives a creamy touch, and lemon wedges brighten the flavors.
Ingredient Swaps
Feel free to add diced potatoes, spinach, or kale for extra bulk. Use red lentils for a quicker cook time and creamier texture.
Storage & Meal Prep
Lentil soup keeps well for up to 5 days refrigerated or can be frozen in portions for easy future meals.
Save This lentil soup is comforting and delicious any time you need an easy, wholesome meal. Enjoy every spoonful!
Recipe FAQ
- → Can I use different types of lentils?
Brown or green lentils work best for this dish as they hold their shape and provide a hearty texture. Red lentils tend to cook faster and may become mushy.
- → Is it necessary to puree the soup?
Pureeing is optional; blending part of the soup creates a creamier texture while leaving some lentils whole adds pleasant bite.
- → Can I add other vegetables?
Yes, potatoes, spinach, or kale can be added for extra variety and nutritional value.
- → How can I adjust the flavors?
Season with salt and pepper to taste, and optional smoked paprika or lemon juice can enhance depth and brightness.
- → What equipment do I need?
A large pot, wooden spoon, knife, cutting board, and optionally an immersion blender for pureeing the soup.