Spicy Lentil Soup with Carrots

The first time I made this soup was on a gray Tuesday when I needed something that felt like a hug in a bowl. My apartment was freezing and I had a bag of lentils staring at me from the pantry. Now it is my go-to when I want something substantial but not heavy.

I served this to my brother who claims to hate soup and he went back for thirds. The way the smoked paprika lingers with the heat from the chili flakes makes people pause and ask what exactly is in it.

Ingredients

• 1 cup dried brown or green lentils: These hold their shape beautifully and give the soup its hearty personality
• 2 medium carrots diced: They add natural sweetness that balances the spices perfectly
• 2 celery stalks diced: Do not skip this it provides the aromatic backbone
• 1 medium onion finely chopped: The foundation that everything else builds upon
• 3 garlic cloves minced: Fresh garlic makes all the difference here
• 1 can diced tomatoes: They bring acidity and body to the broth
• 4 cups vegetable broth: Use a good quality one you like drinking on its own
• 1 cup water: Prevents the soup from becoming too intense
• 1 tsp ground cumin: Essential for that earthy warm flavor
• 1/2 tsp ground coriander: Adds subtle citrusy notes
• 1/2 tsp smoked paprika: The secret ingredient that makes people ask questions
• 1/4-1/2 tsp chili flakes: Start with less and add more at the end
• 1/2 tsp ground black pepper: Freshly ground makes a difference
• 1 tsp salt: Adjust based on your broth saltiness
• 2 tbsp olive oil: For cooking the aromatics properly

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat and cook the onion for 3 to 4 minutes until it turns translucent and fragrant

Add the aromatics:

Stir in garlic carrots and celery and sauté for another 3 to 4 minutes until the vegetables soften and the garlic becomes aromatic

Wake up the spices:

Add cumin coriander smoked paprika chili flakes and black pepper and cook for 1 minute while stirring constantly

Bring it all together:

Add lentils tomatoes broth water and salt and stir everything to combine

Let it simmer:

Bring to a boil then reduce heat to low and simmer covered for 25 to 30 minutes until lentils and vegetables are tender

Finish it right:

Taste and adjust seasoning then blend partially with an immersion blender if you prefer a creamier texture

Serve it up:

Serve hot garnished with fresh herbs and a squeeze of lemon

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This recipe has become my answer to everything from rainy Sundays to unexpected guests. Something about it just works and feels like home regardless of the season.

Making It Your Own

I have found that adding a bay leaf during simmering adds another layer of flavor. Some days I throw in a handful of spinach right at the end for extra nutrition and color.

The Heat Factor

Everyone tolerates spice differently so start with the smaller amount of chili flakes. You can always add more but you cannot take it away once it is in the pot.

Serving Suggestions

This soup is substantial enough to stand alone but benefits from the right accompaniments. Crusty bread is always welcome for soaking up the broth.

• A drizzle of good olive oil on top elevates everything
• Avocado slices add creamy contrast to the spices
• Leftovers freeze beautifully for up to three months

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There is something deeply satisfying about a pot of soup that costs almost nothing to make but feels nourishing in every way.

Recipe Questions & Answers

→ Can I use red lentils instead of brown or green?

Red lentils work beautifully and cook faster than brown or green varieties, resulting in a softer, creamier texture. Reduce the simmering time to 15-20 minutes and check for tenderness earlier.

→ How can I make this soup spicier?

Increase the chili flakes to 1 teaspoon or add a chopped fresh chili pepper during step 3. You can also add a dash of hot sauce or cayenne pepper when adjusting the final seasoning.

→ Can I freeze this soup?

This soup freezes exceptionally well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of water or broth if needed.

→ What can I serve with this soup?

Crusty bread, warm naan, or overcooked rice make excellent accompaniments. A simple green salad with vinaigrette adds freshness. For extra protein, top with toasted pumpkin seeds or a dollop of coconut yogurt.

→ Is blending the soup necessary?

Blending is optional and creates a creamier texture while retaining some chunky vegetables. An immersion blender works best—pulse briefly just 2-3 times to thicken the broth while preserving the hearty character of the vegetables and lentils.

→ Can I make this in a slow cooker?

Sauté the onion, garlic, and spices on the stovetop first, then transfer everything to your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until lentils are tender. Add the tomatoes during the last hour of cooking.