Spicy Lentil Soup with Carrots and Celery (Printable Version)
Hearty lentils simmered with carrots, celery, and aromatic spices for a warming, protein-rich bowl.
# What You Need:
→ Legumes
01 - 1 cup dried brown or green lentils, rinsed
→ Vegetables
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 can diced tomatoes (14 ounces) or 2 fresh tomatoes, chopped
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup water
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon smoked paprika
12 - 1/4–1/2 teaspoon chili flakes
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt
15 - 2 tablespoons olive oil
→ Garnish
16 - Fresh parsley or cilantro, chopped
17 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened and translucent.
02 - Stir in garlic, carrots, and celery. Sauté for 3–4 minutes until vegetables begin to soften and garlic becomes fragrant, being careful not to burn it.
03 - Add cumin, coriander, smoked paprika, chili flakes, and black pepper. Cook for 1 minute, stirring constantly, to release essential oils and intensify flavors.
04 - Add lentils, diced tomatoes, vegetable broth, water, and salt. Stir thoroughly to ensure all ingredients are evenly distributed.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils are tender and vegetables are fully cooked.
06 - Taste and adjust salt or spices as needed. For a creamier texture, use an immersion blender to partially purée the soup while leaving some chunks intact.
07 - Ladle hot soup into bowls and garnish with fresh parsley or cilantro. Add a squeeze of fresh lemon juice to brighten flavors before serving.
# Expert Tips:
01 -
- The heat builds gently while the lentils create an incredibly satisfying texture that feels substantial without weighing you down
- One pot creates enough leftovers for days, and the flavors actually deepen and improve overnight
02 -
- Lentils continue absorbing liquid as they sit, so if you plan to refrigerate leftovers, add a splash of water when reheating
- The soup can taste slightly different on day two as the spices continue to meld, often becoming even better and more complex
03 -
- Toast your spices in the hot oil for exactly one minute longer than you think necessary, but watch carefully to prevent burning
- Wait until the very end to add fresh herbs since they lose their bright flavor quickly in hot soup