Spicy Lentil Soup Carrots Celery (Printable)

Hearty lentil soup with carrots, celery, and warming spices, ideal for a comforting bowl.

# What You 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 - 0.5 teaspoon smoked paprika
10 - 0.25 to 0.5 teaspoon cayenne pepper, adjust to taste
11 - 1 teaspoon ground coriander
12 - 1 bay leaf
13 - 1 teaspoon salt, or to taste
14 - 0.5 teaspoon black pepper
15 - Juice of half a lemon

→ Garnish (optional)

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

# Steps:

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

# Expert Hints:

01 -
  • It turns a handful of pantry staples into something that tastes like you spent all afternoon tending to it.
  • The heat sneaks up on you gently, warming you from the inside without overwhelming your palate.
  • Lentils break down just enough to thicken the broth naturally, no cream or flour needed.
  • Leftovers taste even better the next day when the spices have had time to settle in.
02 -
  • Don't skip rinsing the lentils, they can be dusty and rinsing them ensures a cleaner tasting broth.
  • If you add the lemon juice too early, the acidity can make the lentils take longer to soften.
  • Taste before you add all the cayenne, heat tolerance varies wildly and you want this soup to be enjoyable, not punishing.
03 -
  • Toast your cumin and coriander in a dry pan for 30 seconds before adding them to the soup, it deepens their flavor in a way that feels almost magic.
  • If you're making this ahead, undercook the lentils slightly so they don't turn mushy when you reheat.
  • Always taste the soup after adding the lemon juice, that bright acid can transform a good soup into a great one.

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