Protein-Packed Lentil Soup With Vegetables

There’s nothing quite like a warm, cosy bowl of lentil soup to bring comfort to your day. With a simple mix of lentils, tender carrots, and aromatic celery, this recipe turns everyday ingredients into a nourishing, flavourful hug in a bowl. It’s hearty, wholesome, and perfect for chilly evenings or whenever you crave something simple and soothing.

Ingredients (4–6 servings)

1 cup mixed lentils (e.g., red, yellow, brown, green – rinsed well)

1 medium onion, chopped

2–3 celery stalks, diced

2 carrots, diced

3–4 garlic cloves, minced

1–2 tbsp olive oil

6 cups vegetable broth (or water)

1 tsp cumin

1 tsp paprika

½ tsp turmeric (optional but great for flavor/color)

1 bay leaf

Salt and black pepper to taste

Fresh parsley or cilantro, chopped (optional)

Lemon juice (optional, for serving)

Instructions

Prepare the lentils

Rinse the mixed lentils under cold water until the water runs clear.

Sauté the vegetables

Heat olive oil in a large pot over medium heat.

Add onion, celery, and carrots. Cook for 5–7 minutes until softened.

Add garlic and sauté 1 minute until fragrant.

Add spices

Stir in cumin, paprika, turmeric, and bay leaf. Let them toast for 30 seconds.

Add lentils & broth

Add the rinsed lentils and pour in the broth. Stir well.

Simmer

Bring to a boil, then reduce the heat to low.

Cover and cook 25–35 minutes, or until lentils are tender.

(Red lentils soften quickly; green/brown keep texture. Mixed gives a great blend.

Season & adjust consistency

Add salt and pepper.

If you prefer a thicker soup, mash some lentils with a spoon or blend a cup of the soup and return it to the pot.

Finish

Stir in chopped parsley/cilantro.

Optional: add a squeeze of lemon juice before serving.