Quick Lentil Soup with Carrots and Celery
A fast, cozy, plant-based lentil soup made with hearty carrots, fresh celery, and everyday pantry staples. One-pot wonder. Totally vegan.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium carrots sliced
- 2 celery stalks chopped
- 1 cup brown lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¾ tsp salt adjust as needed
- Juice of ½ lemon
- Fresh parsley optional
Instructions
- Heat olive oil in a medium pot over medium heat. Add onion. Cook until soft and mildly dramatic—about 3 minutes.
- Add garlic, carrots, and celery. Stir like you mean it. Let them soften for 5 minutes while you pretend to multitask.
- Stir in lentils, thyme, paprika, salt, and pepper. You’re layering flavor, not stress.
- Pour in broth and water. Bring to a gentle boil like a woman fed up.
- Reduce heat. Simmer uncovered for 25 minutes, or until lentils are tender and soup smells like a hug.
- Stir in lemon juice. Taste. Adjust seasoning like the bold kitchen queen you are.
- Garnish with parsley if you feel photogenic.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 6g
- Saturated Fat: 0.8g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Iron: 26%
- Folate: 38%
- Vitamin A: 68%
- Potassium: 14%
- Vitamin C: 10%
💡 Additional Notes/Tips
- Add a pinch of chili flakes if you like your soup with a side of sass.
- Use red lentils for a smoother texture and slightly quicker cook.
- Toss in spinach during the last 5 minutes for extra nutrients and to feel smug.
- Freeze leftovers in single portions, so future-you always wins.
- Crusty bread on the side? Yes, queen. Always yes.