Go Back
–+ servings
Lentil Soup with Carrots and Celery

Lentil Soup with Carrots and Celery

Warm up with a comforting bowl of Lentil Soup with Carrots and Celery. Packed with flavor, this easy recipe is perfect for cozy meals and healthy meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dried green or red lentils
  • 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (14 oz)
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • to taste Salt and pepper
  • for garnish Fresh parsley

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened and onions turn translucent, about 5–7 minutes.
  2. Stir in the minced garlic and cumin, cooking for another minute until fragrant.
  3. Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 25–30 minutes.
  4. Taste the soup and adjust the seasoning with salt and pepper. Garnish with fresh parsley before serving.

Nutrition

Calories: 230kcalCarbohydrates: 37gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 345IUVitamin C: 7mgCalcium: 45mgIron: 3mg

Notes

Rinse your lentils thoroughly before cooking to remove any debris. For a creamier texture, use red lentils instead of green. Feel free to add greens like spinach or kale for extra nutrition. To enhance flavor, consider adding a squeeze of lemon juice before serving. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!