Lentil soup is a hearty, wholesome dish packed with protein, fiber, and vegetables. This comforting recipe combines lentils, carrots, celery, and tomatoes in a savory broth, making it perfect for a cozy lunch or dinner. Simple to prepare and naturally vegan, this lentil soup is nutritious, filling, and bursting with flavor. Serve it with crusty bread or a fresh salad for a complete meal.
1. Ingredients for Lentil Soup with Carrots, Celery, and Tomatoes
1.1 Core Ingredients
1 cup dried lentils (green or brown), rinsed and drained
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, with their juices
6 cups vegetable broth or water
1.2 Seasonings and Herbs
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1.3 Optional Add-Ins
1 cup chopped spinach or kale for added greens
1/2 teaspoon chili flakes for a spicy kick
Juice of 1 lemon for brightness
2. Preparing the Base
2.1 Sautéing the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and slightly golden. Stir in minced garlic and cook for 1 minute until fragrant.
2.2 Adding the Spices
Add cumin, smoked paprika, and dried thyme. Stir well to coat the vegetables with the spices, allowing them to bloom for about 1 minute.
3. Combining the Ingredients
3.1 Adding Liquids and Lentils
Pour in the vegetable broth or water, stirring to deglaze the pot. Add the rinsed lentils, diced tomatoes, and bay leaf. Stir to combine.
3.2 Simmering the Soup
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
4. Enhancing the Flavor
4.1 Adjusting Seasoning
Taste the soup and add salt and pepper as needed. If desired, add chili flakes for a hint of heat.
4.2 Adding Greens
Stir in chopped spinach or kale during the last 5 minutes of cooking for added nutrition and color.
4.3 Finishing Touches
Remove the bay leaf and squeeze in fresh lemon juice to brighten the flavors before serving.
5. Serving Suggestions
5.1 Pairing Ideas
Serve the soup hot with a side of crusty bread, pita, or a grain like rice or quinoa. A fresh green salad or roasted vegetables also pair beautifully with this soup.
5.2 Garnishing Options
Garnish with chopped parsley, a drizzle of olive oil, or a sprinkle of nutritional yeast for added flavor.
6. Nutritional Highlights of Lentil Soup
6.1 Rich in Protein and Fiber
Lentils are an excellent source of plant-based protein and fiber, supporting digestion and keeping you full longer.
6.2 Packed with Vitamins
Carrots and celery provide vitamins A and K, while tomatoes add antioxidants and vitamin C.
6.3 Low in Fat and Gluten-Free
This soup is naturally low in fat and gluten-free, making it suitable for various dietary needs.
7. Customizing the Recipe
7.1 Using Different Lentils
Swap green or brown lentils with red lentils for a faster-cooking soup, though the texture will be softer.
7.2 Experimenting with Vegetables
Add diced zucchini, bell peppers, or potatoes for variety. Substitute carrots and celery with parsnips or leeks for a different flavor profile.
7.3 Adjusting the Spices
Include coriander, turmeric, or curry powder for a more complex flavor.
8. Storing and Reheating Tips
8.1 Storing Leftovers
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
8.2 Freezing Instructions
Portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
8.3 Reheating Tips
Reheat the soup on the stovetop over low heat, adding a splash of water or broth if needed to adjust consistency.
FAQs
1. Can I use canned lentils instead of dried?
Yes, canned lentils can be used for convenience. Add them during the last 10 minutes of cooking since they’re already cooked.
2. Can I make this soup in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
3. How can I make the soup spicier?
Add extra chili flakes, cayenne pepper, or a diced jalapeño to the base for more heat.
4. Can I use fresh tomatoes instead of canned?
Yes, substitute canned tomatoes with 2–3 fresh tomatoes, diced.
5. What’s the best way to thicken the soup?
Blend a portion of the soup using an immersion blender or mash some of the lentils with a spoon.
6. Can I add pasta to the soup?
Yes, small pasta shapes like ditalini or orzo can be added during the last 10 minutes of cooking.
7. Is this soup suitable for meal prep?
Absolutely. This soup stores well and reheats beautifully, making it ideal for meal prep.
8. Can I make the soup oil-free?
Yes, sauté the vegetables in a splash of vegetable broth instead of olive oil.
9. What protein options can I add?
For extra protein, include cooked chickpeas, tofu, or shredded chicken if not vegan.
10. How do I make the soup more flavorful?
Add a splash of balsamic vinegar, a dollop of pesto, or fresh herbs like basil or parsley just before serving.