I absolutely love this Hearty Lentil Soup with Carrots, Tomato, and Lemon Recipe because it hits all the marks for comfort food that’s also nourishing and vibrant. The combination of tender lentils, sweet carrots, tangy tomato, and a bright squeeze of lemon just sings together. It’s the kind of soup that feels like a warm hug on a chilly day, but it’s light enough to enjoy any time you want something wholesome and satisfying.
When I first tried this recipe, what really impressed me was how the flavors deepen when you take the time to soften the carrots and celery properly before adding the lentils and broth. You’ll find that the soup gets even better the next day, making it perfect for meal prep. And if you’re anything like me, you’ll love that it’s simple, budget-friendly, and packed with protein and fiber—great for healthy eating without compromising on taste.
Why You’ll Love This Recipe
- Rich, Layered Flavor: Slowly softened vegetables build a deep flavor base that elevates the soup.
- Nutritious and Filling: Lentils pack protein and fiber, making this soup hearty and satisfying.
- Simple Ingredients: You likely have most of these staples in your pantry and fridge already.
- Versatile and Easy to Customize: Make it your own with spice tweaks or add-ins to suit your taste or diet.
Ingredients You’ll Need
This Hearty Lentil Soup with Carrots, Tomato, and Lemon Recipe comes together with straightforward, wholesome ingredients that create a balanced, hearty soup. Having good quality stock and fresh lemon zest makes a noticeable difference that I always recommend.
- Olive oil: Use extra virgin for the best flavor and a nice base for sautéing vegetables.
- Onion (white, brown, or yellow): Adds sweetness and depth when cooked slowly.
- Garlic cloves: Fresh garlic imparts a fragrant warmth you just can’t beat.
- Carrot: Gives natural sweetness and color; don’t skip softening it properly.
- Celery ribs: Adds subtle aromatic earthiness.
- Dried lentils (green or brown): Rinsed well; dried lentils offer better texture than canned.
- Crushed tomato: For acidity, body, and lovely color throughout the soup.
- Vegetable or chicken stock/broth: Low sodium lets you control seasoning better.
- Cumin and coriander powder: These warm spices complement the lentils beautifully.
- Paprika powder: Adds a smoky depth that makes the soup extra comforting.
- Dried bay leaves: For subtle herbal aroma that rounds out the spices.
- Lemon (zest + juice): Brightens and lifts the entire dish at the end.
- Salt and pepper: To taste; essential for bringing all flavors together.
- Chopped fresh parsley (for garnish): Adds freshness and a burst of color.
- Warm bread (to serve): Perfect for dipping and soaking up the last delicious drops.
Variations
One of the things I love about this Hearty Lentil Soup with Carrots, Tomato, and Lemon Recipe is how adaptable it is. Feel free to customize it to match what you have on hand or your favorite flavor profiles.
- Use different lentils: I’ve tried it with red and yellow lentils too—each brings its own texture and color, but avoid Puy lentils if you want that classic creamy soup feel.
- Add greens: Throw in some spinach or kale just before serving for a nutrient boost and fresh pop of color.
- Spice it up: Spice lovers can add a pinch of chili flakes or a dash of cayenne—it gives the soup a lovely warmth without overpowering the lemon brightness.
- Make it vegan: Using vegetable stock instead of chicken broth is an easy swap that keeps the flavors rich and the recipe plant-based.
How to Make Hearty Lentil Soup with Carrots, Tomato, and Lemon Recipe
Step 1: Build the Flavor Base Slowly
Heat your olive oil over medium heat in a large pot, then add the chopped onions and minced garlic. Cook them gently for about 2 minutes until they soften and start to smell wonderfully fragrant. Next, add the chopped carrots and celery, and cook gently for 7 to 10 minutes—don’t rush this step! Letting the veggies soften slowly helps bring out their natural sweetness, giving your soup that rich, comforting flavor I love so much.
Step 2: Add Lentils, Spices, and Liquid
Once your veggies are perfectly softened, stir in your rinsed lentils, crushed tomatoes, cumin, coriander, paprika, bay leaves, and the stock. Give everything a good stir, then crank up the heat to bring the soup to a gentle simmer. As it comes to temperature, you might notice some foam rising to the surface—that’s normal, just skim it off with a spoon to keep your soup clear and tasty.
Step 3: Simmer Until Lentils are Tender
Lower the heat to a medium-low and cover your pot with a lid. Let the soup simmer gently for about 35 to 40 minutes, or until the lentils soften into that lovely tender texture. Keep an eye on it and skim off any more foam if needed. This slow simmer is where the soup really develops character and you’ll start smelling those beautiful aromas filling your kitchen!
Step 4: Thicken and Brighten the Soup
Remove the bay leaves, then use a stick blender to purée a couple quick bursts right in the pot. This thickens the soup just right while still leaving some lentils intact. If you don’t have a stick blender, you can blend about 2 cups in a regular blender and stir it back in. Add a splash of water if it feels too thick. Finally, grate in the lemon zest and squeeze in fresh lemon juice—this little step transforms the soup, adding brightness that balances the earthy lentils and spices perfectly.
Pro Tips for Making Hearty Lentil Soup with Carrots, Tomato, and Lemon Recipe
- Take Your Time Softening Vegetables: Don’t rush sautéing the carrots and celery; that sweetness really sets the stage.
- Use Dried Lentils When Possible: I used to use canned but switching to dried gives you better texture and more flavor.
- Lemon at the End is Key: Adding lemon juice right before serving brightens everything without cooking off the freshness.
- Avoid Overcooking: Keep an eye on your lentils so they’re tender but don’t turn mushy, especially if using canned.
How to Serve Hearty Lentil Soup with Carrots, Tomato, and Lemon Recipe
Garnishes
I love topping this soup with freshly chopped parsley; it adds just a bit of herbal brightness and a lovely pop of green. Sometimes I’ll sprinkle a little extra lemon zest on top for a burst of zing right at the finish. If you’re feeling indulgent, a dollop of plain yogurt or a drizzle of good olive oil is fantastic too!
Side Dishes
To make it a full meal, I serve this Hearty Lentil Soup with a big hunk of warm, crusty bread slathered with butter. Garlic toast or a simple green salad on the side also pairs beautifully. For a heartier weeknight dinner, roasted vegetables or a grilled cheese sandwich really complement the soup.
Creative Ways to Present
For a dinner party, I like to serve the soup in individual rustic bowls with a small plate of assorted garnishes—lemon wedges, parsley, yogurt, and chili flakes—so guests can customize their own bowls. Arranging warm bread slices on a wooden board alongside a homemade herb-infused butter always impresses. It turns a simple soup into a cozy, welcoming experience.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the fridge for about 3 to 5 days. I usually let it cool before popping it in, then just reheat portions throughout the week for easy lunches or dinners. The flavors actually deepen and improve a bit overnight—bonus!
Freezing
I freeze individual portions in freezer-safe containers or bags, which makes for a lifesaver when I’m short on time. Just make sure to leave some room for expansion. I’ve found that lemon juice is best added fresh when reheating rather than before freezing, so wait until serving to add it after thawing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened up in the fridge, add a splash of water or broth to loosen it back to your preferred consistency. Finish with a fresh squeeze of lemon again to brighten everything up upon serving.
FAQs
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Can I use canned lentils instead of dried?
You can, but I recommend using dried lentils when possible—they give a better texture and richer flavor. If you must use canned, rinse and drain them well, reduce your broth by about 1 cup, simmer the broth first, then add canned lentils for the last 15 minutes so they don’t get mushy.
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What type of lentils work best in this soup?
Green or brown lentils are my go-to for this recipe since they hold up well and become tender without turning mushy. Avoid Puy lentils if you want a creamier soup, as they keep their shape more.
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Can I make this recipe vegan?
Absolutely! Just swap the chicken stock for vegetable broth and double-check that your broth is vegan-friendly. The soup still tastes rich and hearty without any animal products.
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How do I thicken the soup without a blender?
If you don’t have a blender, you can mash some of the lentils with a potato masher right in the pot to thicken the soup. Alternatively, just cook it a bit longer uncovered to reduce the liquid slightly.
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Can I add other vegetables to this soup?
Definitely! Diced potatoes, zucchini, or bell peppers can be added early on with the carrots and celery. Leafy greens like spinach or kale are great stirred in near the end of cooking.
Final Thoughts
This Hearty Lentil Soup with Carrots, Tomato, and Lemon Recipe holds a special place for me because it’s the perfect blend of ease, nutrition, and flavor all in one pot. I always feel good serving it to family and friends, knowing it’s both satisfying and wholesome. Give it a try next time you want a cozy meal that’s full of bright, comforting notes—you’ll thank me later!
Print
Hearty Lentil Soup with Carrots, Tomato, and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A hearty and flavorful lentil soup packed with nutritious ingredients including lentils, vegetables, and warming spices. Perfect for a comforting meal, this soup uses dried lentils for the best texture and flavor, gently simmered to perfection and finished with fresh lemon zest and juice for brightness.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, or yellow)
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
- 2 cups / 400g dried lentils, green or brown, rinsed
- 400g / 14 oz crushed tomato
- 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock/broth, low sodium
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
- Heat Oil and Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until fragrant.
- Add Vegetables: Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes until vegetables are softened and the onion becomes sweet. This slow cooking step builds the flavor base for the soup.
- Add Remaining Ingredients Except Lemon and Salt: Stir in rinsed lentils, crushed tomato, vegetable or chicken stock, cumin, coriander, paprika, and bay leaves. Mix well to combine.
- Simmer the Soup: Increase heat to bring the soup to a simmer. Skim off any scum that appears on the surface and discard. Cover with a lid, reduce heat to medium-low, and simmer gently for 35 to 40 minutes, or until lentils are soft.
- Remove Bay Leaves: Carefully remove and discard the bay leaves from the pot.
- Thicken Soup: Use a stick blender to pulse 2 to 3 times to thicken the soup. Alternatively, transfer 2 cups of soup to a blender and blend until smooth, then return to the pot. Add water to adjust consistency if needed.
- Season and Finish: Season with salt and pepper. Grate the lemon zest over the soup and add a squeeze of fresh lemon juice just before serving.
- Serve: Garnish with chopped fresh parsley and serve with warm crusty bread slathered with butter.
Notes
- Lentils: Use any dried lentils except Puy lentils (which hold their shape too much). Red, yellow, brown, and green lentils all work fine. Cooking time may vary slightly.
- For canned lentils: Use two 400g cans, drain and rinse well, reduce broth by 1 cup, simmer liquid 20 minutes before adding lentils, then cook for 15 minutes with lentils.
- Storage: This soup freezes very well and keeps in the fridge for 3 to 5 days.
- Nutrition per serving is provided for approximately 421g portion size.
Nutrition
- Serving Size: 421g
- Calories: 311
- Sugar: 5g
- Sodium: 111mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 22g
- Protein: 18g
- Cholesterol: 0mg
