Description
Delicious Lentil Soup with Carrot and Celery is a warm, comforting, and nutritious meal that’s perfect for any time of the year. Packed with protein-rich lentils, tender carrots, and crisp celery, this hearty soup is both flavorful and satisfying. It’s easy to prepare, making it an ideal choice for a quick weeknight dinner or a make-ahead meal for busy days. The blend of herbs and spices elevates the dish, providing a wholesome and delightful experience in every spoonful.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add the Spices: Stir in the ground cumin, smoked paprika, and bay leaf, cooking for another 30 seconds to toast the spices.
- Simmer the Soup: Add the rinsed lentils, vegetable broth, and diced tomatoes (with their juices). Bring the mixture to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
- Season and Serve: Remove the bay leaf and season the soup with salt and pepper to taste. Garnish with fresh parsley and serve with lemon wedges for a bright, fresh flavor.
Notes
- You can add other vegetables like spinach or zucchini for added nutrition.
- For a heartier soup, add cooked quinoa or rice before serving.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course