Spicy Lentil Soup Carrots Celery (Printer-friendly)
Hearty lentils, carrots, and celery combine with spices for a vibrant, comforting dish.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 cloves garlic, minced
→ Legumes
05 - 1 cup dried brown or green lentils, rinsed
→ Liquids
06 - 6 cups vegetable broth
07 - 1 tablespoon tomato paste
→ Spices & Seasonings
08 - 1 tablespoon olive oil
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon crushed red pepper flakes
13 - 1/2 teaspoon ground turmeric
14 - Salt and black pepper, to taste
→ Optional Garnishes
15 - Fresh cilantro or parsley, chopped
16 - Lemon wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until softened.
02 - Add garlic, cumin, coriander, smoked paprika, red pepper flakes, and turmeric. Cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 more minute to develop depth of flavor.
04 - Add lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils and vegetables are tender.
05 - Season with salt and black pepper to taste. For a creamier texture, partially blend the soup with an immersion blender if desired.
06 - Serve hot, garnished with fresh herbs and a squeeze of lemon if desired.
# Expert Advice:
01 -
- One pot transforms basic pantry staples into something that tastes like it simmered all day
- The spice blend creates layers of flavor that make even simple lentils feel special
02 -
- The soup thickens considerably as it sits, so keep extra broth on hand for leftovers
- Letting the soup rest for 10 minutes before serving lets all the spices marry together
03 -
- Start with less red pepper flakes than you think you need, heat builds as it simmers
- For silkier texture, blend about one-third of the soup instead of all of it