Lentil Soup with Carrots and Celery

Lentil Soup with Carrots and Celery

Humble brown lentils simmer with carrots and celery into a thick, earthy soup.

Total 1 hr Makes 6 servings Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This rustic soup builds a deep base of sautéed onion, carrot, and celery before brown lentils simmer low and slow until creamy-tender. A splash of vinegar at the end brightens the earthy flavors, making it a satisfying weeknight dinner or make-ahead lunch. Serve with crusty bread for a complete meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cups brown lentils, rinsed and sorted
  • 1 can diced tomatoes, 14.5 ounces
  • 6 cups vegetable broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 teaspoons red wine vinegar
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add onion, carrots, and celery, and cook until softened, about 7 minutes, stirring occasionally.

  2. Add garlic, cumin, and thyme, and cook until fragrant, about 1 minute.

  3. Stir in the bay leaf, lentils, diced tomatoes, and vegetable broth. Increase heat and bring to a boil.

  4. Reduce heat to low, cover partially, and simmer until lentils are tender, about 35 minutes, stirring occasionally.

  5. Remove the bay leaf. Season with salt and black pepper, then stir in red wine vinegar.

  6. Ladle into bowls and garnish with chopped fresh parsley before serving.

Rate this recipe

★ 4.2 (1)

Lentil Soup with Carrots and Celery

This rustic soup builds a deep base of sautéed onion, carrot, and celery before brown lentils simmer low and slow until creamy-tender. A splash of vinegar at the end brightens the earthy flavors, making it a satisfying weeknight dinner or make-ahead lunch. Serve with crusty bread for a complete meal.

1 hr 6 servings 215 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cups brown lentils, rinsed and sorted
  • 1 can diced tomatoes, 14.5 ounces
  • 6 cups vegetable broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 teaspoons red wine vinegar
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Heat olive oil in a 6-quart saucepan over medium heat. Add onion, carrots, and celery, and cook until softened, about 7 minutes, stirring occasionally.

  2. 2

    Add garlic, cumin, and thyme, and cook until fragrant, about 1 minute.

  3. 3

    Stir in the bay leaf, lentils, diced tomatoes, and vegetable broth. Increase heat and bring to a boil.

  4. 4

    Reduce heat to low, cover partially, and simmer until lentils are tender, about 35 minutes, stirring occasionally.

  5. 5

    Remove the bay leaf. Season with salt and black pepper, then stir in red wine vinegar.

  6. 6

    Ladle into bowls and garnish with chopped fresh parsley before serving.