Herby Lentil Soup with Carrots & Celery

A hearty, deeply savory lentil soup packed with sweet carrots, aromatic celery, and a bright finish of herbs for a comforting dinner bowl.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 large carrots, diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 1/2 cups)
• 1 1/2 cups dried brown or green lentils, rinsed and picked over
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular paprika)
• 1/4 tsp dried thyme (or 1 tsp fresh, chopped)
• 2 bay leaves
• 6 cups water
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (or 2 tsp dried parsley)
• 1 tbsp chopped fresh dill or cilantro (optional but excellent)
• 1–2 tbsp lemon juice (or a splash of vinegar), to finish

Method

• 1

  Step 1: Sweat the aromatics

  Heat olive oil in a large pot over medium heat. Add onion with a pinch of salt and cook until softened and translucent, 5–7 minutes, stirring occasionally.

• 2

  Step 2: Build the base

  Add garlic, carrots, and celery. Cook 6–8 minutes until the vegetables start to soften and smell sweet, scraping the bottom of the pot if anything sticks.

• 3

  Step 3: Toast the spices

  Add cumin, paprika, and thyme. Stir constantly until fragrant, about 30 seconds. This quick toast makes the soup taste much deeper.

• 4

  Step 4: Simmer the lentils

  Add lentils, bay leaves, water, salt, and pepper. Increase heat to high and bring to a boil, then reduce to a steady simmer (gentle bubbles). Cover partially and cook 30–35 minutes, stirring every so often, until lentils are tender but not falling apart.

• 5

  Step 5: Thicken (optional, but recommended for a dinner-worthy bowl)

  Remove bay leaves. Ladle about 1 1/2 cups of soup into a blender and blend until smooth, then stir back into the pot (or use a stick blender for 5–10 seconds, keeping some texture). This makes it creamy without cream.

• 6

  Step 6: Finish with herbs and brightness

  Stir in parsley and optional dill/cilantro. Add lemon juice a little at a time until the soup tastes lively and balanced. Simmer 2 minutes, then taste and adjust salt and pepper.

• 7

  Step 7: Serve

  Ladle into bowls with an extra drizzle of olive oil and a pinch of herbs on top. Serve hot as a satisfying dinner.

Tips

• **Lentil type:** Brown/green lentils hold their shape best. Red lentils will cook faster (about 15–20 minutes) and become much softer—still delicious, just thicker and more puréed.
• **Richer flavor (pantry-only):** If you have it, add 1 tbsp tomato paste with the spices and toast it for 1 minute for extra depth.
• **Make-ahead:** Tastes even better the next day. Cool, refrigerate up to 4 days; add a splash of water when reheating to loosen.
• **Freezing:** Freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
• **What to serve with it:** Crusty bread, toasted pita, or a simple side salad with lemony dressing makes it a full dinner.

Nutrition (per serving, estimate)