Lentil Soup with Carrots and Celery

Lentil Soup with Carrots and Celery is a wholesome, comforting, and nutritious dish that is perfect for any season. This soup combines hearty lentils with fresh vegetables, aromatic herbs, and spices, creating a flavorful, satisfying meal that warms the soul. It is easy to prepare, budget-friendly, and packed with plant-based protein and fiber, making it ideal for vegetarians, vegans, or anyone seeking a healthy, hearty option.

What makes this recipe special is its simplicity and depth of flavor. Carrots and celery provide sweetness and earthiness, onions and garlic add aromatic notes, and the lentils bring body and heartiness to the soup. A touch of herbs like thyme and bay leaf infuses warmth and complexity, while a squeeze of lemon before serving brightens the flavors. This soup is both nourishing and comforting, making it a staple for weeknight dinners, meal prep, or cozy lunches.

Why I Love This Recipe

I love this recipe because it’s easy to make, incredibly flavorful, and highly adaptable. The combination of tender lentils and perfectly cooked vegetables creates a hearty, satisfying texture, while the herbs and spices make each spoonful aromatic and comforting. It’s a meal that’s both healthy and filling, and the leftovers taste even better the next day as the flavors continue to meld.

Why It’s a Must-Try Dish

This soup is a must-try because it’s a classic comfort food with a healthy twist. It’s quick to prepare, budget-friendly, and incredibly versatile. Packed with protein, fiber, and vitamins, it’s both nutritious and satisfying. The flavors are simple yet rich, making it a crowd-pleaser and a go-to recipe for anyone looking for a nourishing, easy-to-make soup.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: Approximately 180 kcal per serving
Course: Main Course / Soup
Cuisine: Mediterranean / Healthy

Ingredients

For the Soup

1 cup dried brown or green lentils, rinsed
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon dried thyme
1 bay leaf
6 cups vegetable or chicken broth
Salt and black pepper, to taste
2 tablespoons tomato paste (optional)
Juice of ½ lemon
Fresh parsley, chopped, for garnish

Cooking Directions Overview

1. Sauté onions, garlic, carrots, and celery.
2. Add lentils, broth, herbs, and spices.
3. Simmer until lentils are tender.
4. Adjust seasoning and finish with lemon juice.
5. Serve hot, garnished with parsley.

Step-by-Step Preparation Method

Step 1: Prepare the Vegetables
Dice the onion, carrots, and celery. Mince the garlic. Rinse the lentils under cold water and set aside.

Step 2: Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened and fragrant.

Step 3: Add Lentils and Seasonings
Stir in lentils, cumin, thyme, bay leaf, and tomato paste (if using). Mix well to coat the lentils and vegetables with the spices.

Step 4: Add Broth and Simmer
Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 25–30 minutes until lentils are tender and vegetables are cooked through.

Step 5: Adjust Seasoning and Finish
Remove the bay leaf. Season with salt and black pepper to taste. Stir in lemon juice to brighten the flavors.

Step 6: Serve
Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a side salad.

How to Serve

Serve lentil soup hot as a main dish or starter. Pair with crusty bread, garlic toast, or a light side salad. It can also be enjoyed as a nutritious lunch, packed with protein and fiber to keep you full.

Recipe Tips

Use fresh herbs whenever possible for brighter flavor. Do not overcook the lentils to prevent them from becoming mushy. Adjust the thickness by adding more broth if needed. For added richness, drizzle a little olive oil over the soup before serving.

Variations

Spicy Lentil Soup: Add ½ teaspoon red pepper flakes or a diced chili pepper for heat.
Vegetable-Loaded: Add zucchini, spinach, or bell peppers for extra vegetables.
Creamy Lentil Soup: Blend half of the soup for a creamy texture without adding dairy.
Smoky Flavor: Add a teaspoon of smoked paprika or smoked sausage for a smoky twist.
Coconut Lentil Soup: Stir in ½ cup coconut milk for a creamy, tropical flavor.

Freezing and Storage Time

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons

Conclusion

Lentil Soup with Carrots and Celery is a hearty, flavorful, and nutritious dish that is simple to prepare and perfect for any occasion. Its combination of tender lentils, fresh vegetables, and aromatic herbs creates a comforting meal that is both satisfying and healthy. With its versatility, ease of preparation, and long-lasting storage options, this soup is a must-try for anyone looking for a wholesome, plant-based, and flavorful dish.

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Lentil Soup with Carrots and Celery

Author: Anna Williams Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Calories: 180 kcal

Description

Lentil Soup with Carrots and Celery is a wholesome, comforting, and nutritious dish that is perfect for any season. This soup combines hearty lentils with fresh vegetables, aromatic herbs, and spices, creating a flavorful, satisfying meal that warms the soul. It is easy to prepare, budget-friendly, and packed with plant-based protein and fiber, making it ideal for vegetarians, vegans, or anyone seeking a healthy, hearty option.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup

• 1 cup dried brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable or chicken broth
• Salt and black pepper, to taste
• 2 tablespoons tomato paste (optional)
• Juice of ½ lemon
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Prepare the Vegetables : Dice the onion, carrots, and celery. Mince the garlic. Rinse the lentils under cold water and set aside.
2. Step 2: Sauté Aromatics : In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened and fragrant.
3. Step 3: Add Lentils and Seasonings : Stir in lentils, cumin, thyme, bay leaf, and tomato paste (if using). Mix well to coat the lentils and vegetables with the spices.
4. Step 4: Add Broth and Simmer : Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 25–30 minutes until lentils are tender and vegetables are cooked through.
5. Step 5: Adjust Seasoning and Finish : Remove the bay leaf. Season with salt and black pepper to taste. Stir in lemon juice to brighten the flavors.
6. Step 6: Serve : Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a side salad.

Keywords: Lentil Soup with Carrots and Celery