Spicy Lentil Soup Carrots (Printable)
Hearty lentil soup with carrots, celery, and spices offers a warm, satisfying flavor.
# What You’ll Need:
→ 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 (14 oz) can 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
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent.
02 - Add carrots, celery, and garlic. Cook for an additional 5 minutes until vegetables begin to soften.
03 - Stir in cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
04 - Incorporate lentils, diced tomatoes, tomato paste, and vegetable broth. Bring to a boil, then reduce to a simmer.
05 - Season with salt and black pepper. Cover and simmer gently for 25 to 30 minutes, stirring occasionally, until lentils and vegetables are tender.
06 - Taste and adjust seasoning as needed. Optionally, puree a portion with an immersion blender for a creamier consistency.
07 - Ladle soup into bowls and garnish with chopped parsley or cilantro and a squeeze of lemon juice.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you've been tending to it all day.
- The spices build in layers so each spoonful feels intentional, never harsh.
- Lentils are forgiving—you can't really mess this up, which is deeply comforting.
02 -
- Rinsing your lentils matters more than you'd think—it removes the starch that can make the soup feel gummy and dull.
- Don't skip the minute of blooming spices in the oil; that's what separates this from tasting like boiled vegetables with heat added.
- Taste constantly in those final minutes—lentils can go from perfect to mushy in the time it takes to check your phone.
03 -
- If you prefer a soupier texture, add more broth near the end; if you like it thick and hearty, let it simmer uncovered for the last ten minutes to reduce.
- Red lentils will turn this into something completely different—softer, almost creamy, and ready in 20 minutes instead of 30, which is its own kind of magic on a busy night.