Do I need to soak lentils first?

No soaking is required for this lentil soup recipe. Simply rinse the lentils under cool water, remove any debris, and cook them directly — they soften quickly while maintaining a hearty texture.

Can I make this soup in an Instant Pot?

Yes! To make Instant Pot lentil soup, cook all ingredients on “Soup” mode for about 15 minutes, then perform a quick pressure release. The result is a rich, flavorful soup ready in a fraction of the time.

Is this lentil soup gluten-free?

Absolutely. Lentil soup with carrots and celery is naturally gluten-free as long as you use gluten-free broth. It’s a safe and nourishing option for gluten-sensitive eaters.

How can I make this soup creamy without adding cream?

You can blend about one-third of the soup with an immersion blender for a creamy texture — or add a small amount of coconut milk for a dairy-free twist. This trick keeps your healthy lentil soup rich and velvety.

What’s the best acid to finish lentil soup with?

A splash of fresh lemon juice or red wine vinegar at the end brightens the flavors and balances the earthiness of the lentils. It’s the secret to turning a simple soup into something restaurant-worthy.

Lentil Soup with Carrots and Celery – Healthy, Hearty & Easy Recipe

Name: Lentil Soup with Carrots and Celery — Hearty, Healthy, and Perfect for Weeknights
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 3 medium carrots, peeled and diced (≈1½ cups); 3 stalks celery, diced (≈1½ cups); 3 cloves garlic, minced; 1½ cups dried brown or green lentils, rinsed; 6 cups low-sodium vegetable or chicken broth; 1 (14.5 oz) can diced tomatoes (optional); 1 bay leaf; 1 tsp dried thyme (or 1 sprig fresh thyme); 1 tsp ground cumin (optional); ½ tsp smoked paprika (optional); Salt & black pepper to taste; 2 tbsp fresh lemon juice or 1 tbsp red wine vinegar (finish); 2 tbsp chopped parsley (for garnish)

Lentil Soup with Carrots and Celery — Hearty, Healthy, and Perfect for Weeknights

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A warm, nourishing, and budget-friendly lentil soup made with carrots, celery, and aromatic herbs — perfect for a cozy family dinner or easy meal prep.

Author: touda
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 tbsp olive oil
1 medium yellow onion, finely chopped
3 medium carrots, peeled and diced (≈1½ cups)
3 stalks celery, diced (≈1½ cups)
3 cloves garlic, minced
1½ cups dried brown or green lentils, rinsed
6 cups low-sodium vegetable or chicken broth
1 (14.5 oz) can diced tomatoes (optional)
1 bay leaf
1 tsp dried thyme (or 1 sprig fresh thyme)
1 tsp ground cumin (optional)
½ tsp smoked paprika (optional)
Salt & black pepper to taste
2 tbsp fresh lemon juice or 1 tbsp red wine vinegar (finish)
2 tbsp chopped parsley (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt; sauté 5–7 minutes until translucent.
Add carrots and celery; cook 5–6 minutes more until softened.
Stir in garlic, cumin, and paprika; cook 30–60 seconds until fragrant.
Add lentils, diced tomatoes (if using), bay leaf, thyme, and broth. Bring to a boil.
Reduce heat and simmer uncovered 25–35 minutes, stirring occasionally, until lentils are tender.
Season with salt and pepper to taste. Add more broth if needed.
Stir in lemon juice or vinegar and fresh parsley before serving.
Optional: Blend one-third of the soup for a creamy texture.

Notes

For a creamier texture, blend part of the soup before serving. Finish with lemon or vinegar for brightness. Keeps 4–5 days in the fridge or up to 3 months frozen.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6g
Sodium: 480mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg

Find it online: https://www.nytrecipe.com/lentil-soup-with-carrots-and-celery-hearty-healthy-and-perfect-for-weeknights/