Pin 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 for my family on a cold evening and everyone loved how satisfying and flavorful it was. It has since become a staple for busy weeknights and cozy weekends.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 large diced
- Carrots: 3 medium peeled and diced
- Celery: 3 stalks diced
- Garlic cloves: 3 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
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Instructions
- Sauté vegetables:
- Heat the olive oil in a large pot over medium heat. Add onion carrots and celery. Sauté for 6–8 minutes until vegetables are 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 soup:
- Bring to boil then reduce heat to low. Cover and simmer for 30–35 minutes or until lentils and vegetables are tender.
- Finish and adjust:
- Remove bay leaf. Taste and adjust seasoning as needed.
- Puree (optional):
- For creamy texture use immersion blender to partially puree soup or leave chunky as desired.
- Garnish and serve:
- Ladle into bowls garnish with fresh parsley or dill and serve with lemon wedges.
Pin My kids love helping dice the vegetables and ladle out their own bowls of soup. It brings everyone together around the dinner table for a nourishing homemade meal.
Serving Suggestions
Serve the lentil soup with crusty bread or whole grain rolls for a complete meal. A simple green salad makes a perfect partner for the earthy flavors.
Variations
Add diced potatoes spinach or kale for extra texture and nutrition. Swirl in a dollop of plain yogurt or a splash of olive oil before serving for richness.
Storing and Reheating
Store leftovers in airtight container in refrigerator for up to 4 days. Reheat gently on stove stirring occasionally until warmed through.
Pin This easy lentil soup is packed with nutrition and flavor. Enjoy a comforting bowl any time you crave something hearty and wholesome.
Recipe FAQ
- → How do I ensure lentils cook evenly?
Rinse lentils thoroughly and simmer them with enough liquid to allow uniform cooking. Stir occasionally and adjust heat to prevent overcooking.
- → Can I use different vegetables in this soup?
Yes, ingredients like potatoes, spinach, or kale can be added for extra texture and nutrients without altering the core flavors.
- → What spices enhance the flavor of lentils in this dish?
Ground cumin, dried thyme, and smoked paprika provide warm, aromatic notes that complement the earthiness of lentils and vegetables.
- → Is it better to puree the soup or serve it chunky?
Partial pureeing creates a creamy texture that blends flavors smoothly, but serving it chunky preserves vegetable bites and heartiness.
- → How can I customize the soup's seasoning?
Adjust salt and pepper to taste, and consider adding lemon wedges just before serving to brighten the overall profile.
