Spicy Lentil Soup Carrots Celery (Printable Version)
A hearty dish combining lentils, carrots, celery, and aromatic spices for a satisfying experience.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Lentils and Liquids
06 - 1 cup dried brown or green lentils, rinsed
07 - 6 cups vegetable broth
08 - 1 can (14 oz) diced tomatoes
09 - 2 tablespoons tomato paste
→ Spices
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 to 1 teaspoon chili flakes, adjusted to taste
14 - 1/2 teaspoon ground black pepper
15 - 1 teaspoon salt, or to taste
→ Garnish (Optional)
16 - Fresh parsley or cilantro, chopped
17 - Lemon wedges
# Step-by-Step Instructions:
01 - Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3 minutes until translucent.
02 - Stir in diced carrots, celery, and minced garlic. Cook for 5 minutes until the vegetables begin to soften.
03 - Add ground cumin, smoked paprika, ground coriander, and chili flakes. Stir continuously for 1 minute until fragrant.
04 - Add rinsed lentils, diced tomatoes with their juice, tomato paste, and vegetable broth. Bring the mixture to a boil.
05 - Reduce heat to a gentle simmer and season with salt and black pepper. Cover and cook for 25 to 30 minutes, stirring occasionally, until lentils and vegetables are tender.
06 - Taste and correct seasoning as needed. Optionally, puree a portion with an immersion blender for a creamier texture.
07 - Ladle the soup into bowls, garnish with chopped parsley or cilantro, and serve with lemon wedges on the side.
# Tips from hearthlykitchen:
01 -
- It comes together in under an hour but tastes like it simmered all day.
- The spice balance is just right—warming without being aggressive, perfect for sipping straight from a bowl.
- One pot means minimal cleanup, and it's vegan and gluten-free without feeling like a compromise.
02 -
- Don't skip blooming the spices—that minute of toasting them in the oil transforms them from flat to vibrant.
- Lentils vary in how quickly they cook depending on age and variety, so taste them at the 25-minute mark rather than trusting the timer blindly.
- The soup thickens as it cools, so don't panic if it seems loose when hot—tomorrow's leftovers will be even better.
03 -
- Don't stir the soup constantly—give it space to develop flavor by letting it simmer undisturbed, then stirring only every few minutes.
- If you like your soup extra silky, blend it completely with an immersion blender, but save a ladleful of unblended soup to swirl back in for texture.