Spicy Lentil Soup Carrots Celery (Print version)

A warming blend of lentils, carrots, celery, and spices offers a flavorful, wholesome dish.

# What you'll 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, adjust 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 make it:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in garlic, cumin, smoked paprika, coriander, cayenne, and thyme; cook for 1 minute until aromatic.
03 - Add carrots and celery; continue sautéing for 3 to 4 minutes.
04 - Add tomato, lentils, and bay leaf. Pour in vegetable broth and bring to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils and vegetables are tender, stirring occasionally.
06 - Remove bay leaf. Season with salt and pepper to taste. Optionally, blend part of the soup for a creamier texture.
07 - Ladle hot soup into bowls and garnish with fresh parsley or cilantro and a squeeze of lemon.

# Expert suggestions:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a scramble and more like self-care.
  • The spice blend hits different—warm and complex without being aggressively hot, unless you want it to be.
  • Lentils are honestly one of the most satisfying proteins, leaving you full and energized rather than sluggish.
  • It tastes even better the next day, so leftovers are actually something to look forward to.
02 -
  • Don't skip rinsing the lentils—it removes the starchy coating that can make your soup feel gritty.
  • The cayenne pepper intensity grows as the soup simmers, so start conservative and adjust after tasting rather than at the beginning.
  • Blending half the soup instead of all of it gives you that creamy vibe while keeping some texture and body—it's the best of both worlds.
  • Fresh lemon juice at the end is non-negotiable; it wakes everything up and makes people say the soup tastes "bright."
03 -
  • If you've got an immersion blender, pulse part of the soup into a rough puree rather than completely smoothing it—this gives you creaminess with actual texture and substance.
  • Make a double batch and freeze half; this is the kind of comfort food that's worth having ready to reheat on nights when everything feels overwhelming.

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