Spiced Lentil Soup with Carrots and Celery

A one-pot lentil soup for four that builds flavor quickly by blooming spices in oil, then simmering red lentils with aromatics and vegetables until tender. It finishes with lemon juice and parsley for a fresher edge.

By Julienne

Spiced Lentil Soup with Carrots and Celery

Cook time: 20 minutes

Servings: 4

Ingredients

  • 20 ml olive oil divided
  • 150 g yellow onion small dice
  • 180 g carrot small dice
  • 120 g celery small dice
  • 3 g fine salt
  • 12 g garlic minced
  • 2 g ground cumin
  • 2 g ground coriander
  • 1 g smoked paprika
  • 0.5 g red pepper flakes
  • 30 g tomato paste
  • 200 g red lentils rinsed and drained
  • 1000 ml vegetable stock hot
  • 1 piece bay leaf
  • 10 ml olive oil divided
  • 20 ml lemon juice freshly squeezed
  • 8 g parsley chopped
  • 1 g black pepper freshly ground
  • 3 g fine salt

Instructions

  1. Heat 20 ml of the olive oil in a 5.5 L saucepan or Dutch oven over medium heat. Add the onion, carrot, and celery with 3 g of the salt. Cook, stirring often, until the onion is translucent and the vegetables begin to soften, 5 to 6 minutes. The onion looks glossy and softened, with no raw bite remaining.
  2. Add the garlic, cumin, coriander, smoked paprika, and red pepper flakes if using. Stir for 30 seconds, then stir in the tomato paste and cook for 1 minute to darken slightly. The spices smell fragrant and the tomato paste has darkened a shade.
  3. Add the red lentils, hot vegetable stock, bay leaf, and remaining 10 ml olive oil. Bring to a boil, then reduce to a steady simmer. The soup is bubbling gently across the surface.
  4. Simmer uncovered, stirring occasionally, until the lentils are completely tender and the soup is thickened, 10 to 12 minutes. If it gets too thick before the lentils are soft, add a splash of the hot vegetable stock from the total amount as needed. The lentils break down easily when pressed and the soup coats a spoon.
  5. Remove the bay leaf. Stir in the lemon juice, parsley, black pepper, and the remaining 3 g salt. Taste and adjust with a little more salt or lemon only if needed from the listed amounts. The soup tastes rounded, bright, and well seasoned.
  6. Ladle into bowls and serve immediately. The soup is hot and spoonable, with visible lentils and softened vegetable pieces.
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