Spicy Lentil Soup Carrots Celery (Print Version)

A hearty, warming blend of lentils, carrots, celery, and aromatic spices simmered gently.

# What You Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 2 large carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 medium tomato, diced or 1 cup canned diced tomatoes

→ Legumes

06 - 1 cup dried brown or green lentils, rinsed

→ Liquids

07 - 5 cups vegetable broth
08 - 1 tablespoon olive oil

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 to 1/2 teaspoon cayenne pepper, adjusted to taste
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and black pepper, to taste

→ Garnish (optional)

16 - Fresh parsley or cilantro, chopped
17 - Lemon wedges

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3 to 4 minutes.
02 - Stir in minced garlic, ground cumin, smoked paprika, coriander, cayenne pepper, and dried thyme. Cook for 1 minute until fragrant.
03 - Add diced carrots and celery; sauté for an additional 3 to 4 minutes.
04 - Incorporate diced tomato, rinsed lentils, and bay leaf. Pour in vegetable broth and bring the mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until lentils and vegetables are tender.
06 - Remove and discard the bay leaf. Season with salt and black pepper to taste.
07 - For a creamier texture, blend a portion of the soup using an immersion blender as desired.
08 - Serve hot garnished with fresh parsley or cilantro and a squeeze of lemon.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The spices warm you from the inside, and the heat builds gently instead of hitting you at once.
  • Leftovers taste even better the next morning, and it freezes beautifully for weeks.
02 -
  • Don't skip rinsing the lentils; it removes dust and starch that can make the broth cloudy and muddy-tasting.
  • The bay leaf must come out before serving—biting into one is bitter and almost sharp, a real letdown in an otherwise perfect spoonful.
  • Taste the soup after it's done simmering and before you serve it; the salt you think is enough often isn't.
03 -
  • Toast the whole spices in the hot oil for an extra minute before adding anything else if you want the flavors to taste sharper and more distinct.
  • A squeeze of fresh lemon juice at the very end lifts all the flavors and makes the soup taste brighter than the ingredients suggest it should.

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