Spicy Lentil Soup Carrots Celery (Printable version)

A nourishing blend of lentils, carrots, celery, and warm spices for a comforting dish.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced

→ Legumes

05 - 1 cup dried brown or green lentils, rinsed

→ Liquids

06 - 5 cups vegetable broth
07 - 1 tablespoon olive oil

→ Spices & Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon smoked paprika
11 - 1/4 to 1/2 teaspoon cayenne pepper, adjust to taste
12 - 1 bay leaf
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper
15 - Juice of 1/2 lemon

→ Garnish (optional)

16 - Fresh cilantro or parsley, chopped
17 - Red chili flakes

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 to 6 minutes until tender.
02 - Add garlic, ground cumin, ground coriander, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
03 - Stir in rinsed lentils, bay leaf, and vegetable broth until evenly combined.
04 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils become tender.
05 - Remove bay leaf. Stir in salt, black pepper, and lemon juice. Adjust seasoning according to preference.
06 - For a creamier texture, partially blend soup with an immersion blender or leave it chunky.
07 - Ladle soup into bowls and garnish with chopped fresh herbs and red chili flakes if desired.

# Expert advice:

01 -
  • It comes together with pantry staples and feels like a hug in a bowl.
  • The heat sneaks up on you gently, warming you from the inside without overwhelming your taste buds.
  • Lentils break down just enough to create natural creaminess without any dairy.
  • Leftovers taste even better the next day when the spices have had time to mingle.
02 -
  • Don't skip rinsing the lentils, I once skipped this step and ended up with a gritty spoonful that taught me the lesson for good.
  • Add the lemon juice after cooking, not during, or the acid will toughen the lentils and you'll be simmering forever.
  • If the soup thickens too much as it sits, just add a splash of broth or water when reheating.
03 -
  • Sauté the vegetables until they're truly soft, not just barely cooked, it makes the soup taste richer and more developed.
  • Taste the soup before adding all the salt, the broth might already be salty and you don't want to overdo it.
  • If you want a silky texture without losing all the chunks, blend just one or two ladles and stir it back in.

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