Spicy Lentil Soup Carrots Celery

The first time I made this soup was during a particularly brutal February when my apartment heater was working overtime but barely making a dent. I'd forgotten to go grocery shopping and was working with what I call 'cupboard odds and ends' — that lonely bag of lentils shoved behind the pasta, some carrots that had seen better days, and a celery bunch that was starting to look a bit philosophical about existence.

My roommate walked in mid-simmer and announced she wasn't leaving until she had a bowl. We ended up eating it standing up in the kitchen, watching steam rise from our spoons and forgetting entirely about the snow piling up outside. That's the thing about really good lentil soup — it somehow makes everything feel like it's going to be okay.

Ingredients

• 1 cup dried brown or green lentils: I've learned that rinsing them until the water runs clear makes a huge difference in the final clarity of your soup
• 2 medium carrots, diced: Don't worry about making these perfect — they'll soften into sweetness anyway
• 2 celery stalks, diced: Include some of the darker green leaves for extra flavor that most people toss out
• 1 medium onion, finely chopped: Yellow onions work perfectly here — no need to buy anything fancy
• 3 garlic cloves, minced: Fresh garlic is non-negotiable for that aromatic base that builds the whole flavor profile
• 1 can diced tomatoes: The canned ones actually work better than fresh here since they release more liquid into the soup
• 4 cups vegetable broth: Use a good quality one because it becomes the backbone of your soup
• 1 cup water: This prevents the broth from becoming too intense as it reduces
• 1 tsp ground cumin: This is the earthy foundation that makes it taste like it simmered all day
• 1/2 tsp ground coriander: Adds this subtle citrus brightness that balances the heat
• 1/2 tsp smoked paprika: The secret ingredient — it gives depth without any actual smoke
• 1/4–1/2 tsp chili flakes: Start with the smaller amount and taste at the end
• 1/2 tsp ground black pepper: Freshly ground makes a noticeable difference here
• 1 tsp salt: You'll likely need more depending on your broth, so taste first
• 2 tbsp olive oil: A good extra virgin one adds a nice fruity note to the base
• Fresh parsley or cilantro: Completely optional but that hit of fresh green makes it look intentional
• Lemon wedges: The acid wakes everything up — don't skip this if you can help it

Instructions

Build your flavor foundation:

Heat the olive oil in your largest pot over medium heat and add the onion, letting it soften for about 4 minutes until it's translucent and smells sweet.

Add the aromatic vegetables:

Stir in the garlic, carrots, and celery and sauté for another 4 minutes — you want the vegetables to start softening and the garlic to become fragrant without browning.

Toast your spices:

Add the cumin, coriander, smoked paprika, chili flakes, and black pepper and cook for just 1 minute, stirring constantly so they release their oils and become incredibly fragrant.

Bring everything together:

Pour in the lentils, diced tomatoes with their juice, vegetable broth, water, and salt, stirring to combine all the ingredients.

Let it simmer into soup:

Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer gently for 25 to 30 minutes until the lentils are completely tender and the vegetables are soft.

Make it your own:

Taste and adjust the seasoning, and if you want a creamier texture, use an immersion blender to partially blend about half the soup.

Finish it off:

Serve hot, topped with fresh herbs and a squeeze of lemon juice that makes all the flavors pop.

Save to Pinterest

Last winter I made a triple batch for a friend who was going through a rough patch, and she texted me three days later saying she'd been eating it for breakfast, lunch, and dinner. Something about that combination of heat and comfort just works.

Making It Your Own

I've discovered that red lentils work beautifully if you want something that cooks faster and almost melts into the broth, creating this creamy texture without any actual cream. The trade-off is you lose the distinct lentil shape, but sometimes that's exactly what you're after.

Getting The Heat Right

The amount of chili flakes is entirely personal — I've found that 1/4 teaspoon gives a gentle warmth while 1/2 teaspoon makes it properly spicy. If you're sensitive to heat, start with less and add more at the end, once you can taste the finished soup.

Serving Suggestions

A chunk of crusty bread for dunking is almost mandatory, but I've also served this over a small mound of cooked rice when I needed something more substantial. The rice soaks up the broth in this incredible way.

• The soup actually tastes better the next day when the spices have had time to mingle
• If you're not serving immediately, let it cool completely before refrigerating
• Reheat gently over low heat to prevent the lentils from breaking down too much

Save to Pinterest

There's something deeply satisfying about turning a handful of humble ingredients into something that feels like a proper hug in a bowl. This is the soup I make when I need to remember that simple food can be the best food.

Recipe FAQs

→ What type of lentils work best?

Brown or green lentils are ideal as they hold shape well during simmering and provide a hearty texture.

→ How can I adjust the spiciness?

Modify the chili flakes amount to taste or add fresh chopped chili for extra heat.

→ Can I make the soup creamier?

Yes, partially blending the soup with an immersion blender creates a smooth, creamy consistency.

→ Is this suitable for gluten-free diets?

Absolutely, all ingredients are naturally gluten-free, but verify broth labels if using store-bought.

→ What are good serving suggestions?

Serve hot with fresh parsley or cilantro and a lemon wedge. Pair with crusty bread or cooked rice for a filling meal.