Lentil Soup with Carrots, Celery, and Tomatoes

Lentil Soup with Carrots, Celery, and Tomatoes is a wholesome, comforting, and nutritious dish that’s perfect for any season. This classic soup combines tender lentils with vibrant vegetables in a savory, herb-infused broth. Rich in protein, fiber, and essential vitamins, it’s as nourishing as it is satisfying.

Easy to prepare and budget-friendly, it’s ideal for weeknight dinners, meal prep, or cozy lunches. The warm aroma of simmering lentils, carrots, celery, and tomatoes fills the kitchen, making it a comforting and inviting meal. Every spoonful delivers a hearty, flavorful, and wholesome experience.

Why I Love This Recipe

I love this lentil soup because it’s simple, healthy, and packed with flavor. The combination of earthy lentils, sweet carrots, crisp celery, and tangy tomatoes creates a harmonious balance. It’s hearty yet light, making it perfect for both lunch and dinner.

I also love how versatile it is — you can adjust spices, add greens, or incorporate grains for variety. The soup is easy to make in one pot, and it reheats beautifully, making it perfect for meal prep. It’s comforting, nourishing, and satisfying in every way.

Why It’s a Must-Try Dish

This soup is a must-try because it’s a nutritious powerhouse that is both filling and delicious. Lentils provide protein and fiber, while vegetables add vitamins and texture. It’s budget-friendly, easy to make, and suitable for vegetarians and vegans.

The flavor is rich without needing heavy cream or meat, yet it’s deeply satisfying. It’s perfect for family dinners, healthy lunches, or even as a starter for special occasions. A bowl of this lentil soup is both wholesome and comforting, making it a must-have recipe in your collection.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 200 per serving
• Cuisine: Mediterranean / Classic Comfort Food
• Course: Soup / Main Course / Lunch

Ingredients

• 1 ½ cups dried lentils, rinsed and sorted
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 2 cups fresh spinach or kale (optional)
• Juice of ½ lemon (optional, for brightness)
• Fresh parsley, chopped, for garnish

Simple Cooking Directions

1. Sauté onion, garlic, carrots, and celery until softened.
2. Add lentils, diced tomatoes, broth, and spices.
3. Bring to a boil, reduce heat, and simmer 30–35 minutes until lentils are tender.
4. Stir in greens and cook 3–5 minutes.
5. Adjust seasoning, add lemon juice if desired.
6. Serve hot, garnished with parsley.

Step-by-Step Recipe Preparation

Step 1: Prepare Ingredients
Rinse and sort the lentils. Dice onions, carrots, celery, and garlic. Open diced tomatoes and have broth ready.

Step 2: Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 minute more until fragrant.

Step 3: Add Lentils and Tomatoes
Stir in the lentils, canned tomatoes with juice, broth, thyme, cumin, smoked paprika, salt, and black pepper. Mix well.

Step 4: Simmer the Soup
Bring the mixture to a boil. Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until lentils are tender and the soup thickens.

Step 5: Add Greens
Stir in fresh spinach or kale and cook for an additional 3–5 minutes until wilted. Taste and adjust seasoning as needed.

Step 6: Finish and Serve
Add a squeeze of lemon juice if desired for brightness. Ladle soup into bowls and garnish with chopped parsley. Serve hot with crusty bread.

How to Serve

Serve this lentil soup hot in bowls, garnished with fresh parsley. Pair it with warm bread, pita, or a light salad. It can also be served as a starter or a main meal. For extra flavor, drizzle a little olive oil or add a sprinkle of grated Parmesan cheese.

Additional Recipe Tips

• Rinse lentils to remove any debris and ensure even cooking.
• Adjust thickness by adding extra broth if soup becomes too thick.
• For creamier texture, partially blend the soup with an immersion blender.
• Add fresh herbs like basil or thyme for added aroma.
• Simmer slowly to develop rich flavor.

Variations

• Vegetable Medley: Add zucchini, bell peppers, or green beans.
• Spicy Lentil Soup: Include chili flakes or cayenne pepper.
• Coconut Lentil Soup: Replace half the broth with coconut milk for a creamy twist.
• Lentil and Sausage: Add cooked sausage slices for non-vegetarian variation.
• Herbed Lemon Lentil Soup: Add extra lemon zest and fresh dill.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of broth if needed.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or ladle
• Knife and cutting board
• Optional: immersion blender for creamy texture

Conclusion

Lentil Soup with Carrots, Celery, and Tomatoes is a hearty, nutritious, and comforting meal that’s easy to prepare and packed with flavor. Its wholesome ingredients, rich broth, and vibrant vegetables make it perfect for lunch, dinner, or meal prep. This versatile recipe is ideal for vegetarians, vegans, and anyone seeking a warming, healthy soup. Easy to store, freeze, and customize, it’s a staple recipe that will keep you cozy and nourished anytime

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Lentil Soup with Carrots, Celery, and Tomatoes

Author: Anna Williams Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 6 Calories: 200 per serbving

Description

Lentil Soup with Carrots, Celery, and Tomatoes is a wholesome, comforting, and nutritious dish that’s perfect for any season. This classic soup combines tender lentils with vibrant vegetables in a savory, herb-infused broth. Rich in protein, fiber, and essential vitamins, it’s as nourishing as it is satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ cups dried lentils, rinsed and sorted
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz)
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 2 cups fresh spinach or kale (optional)
• Juice of ½ lemon (optional, for brightness)
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Prepare Ingredients : Rinse and sort the lentils. Dice onions, carrots, celery, and garlic. Open diced tomatoes and have broth ready.
2. Step 2: Sauté Aromatics : In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 minute more until fragrant.
3. Step 3: Add Lentils and Tomatoes : Stir in the lentils, canned tomatoes with juice, broth, thyme, cumin, smoked paprika, salt, and black pepper. Mix well.
4. Step 4: Simmer the Soup : Bring the mixture to a boil. Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until lentils are tender and the soup thickens.
5. Step 5: Add Greens : Stir in fresh spinach or kale and cook for an additional 3–5 minutes until wilted. Taste and adjust seasoning as needed.
6. Step 6: Finish and Serve : Add a squeeze of lemon juice if desired for brightness. Ladle soup into bowls and garnish with chopped parsley. Serve hot with crusty bread.

Keywords: Lentil Soup with Carrots, Celery, and Tomatoes