If you’re looking for a comforting, hearty meal that’s as nutritious as it is flavorful, this One-Pot Green Lentil Soup with Carrots, Onions, and Celery Recipe is a total winner. It’s a beautifully simple yet deeply satisfying soup that wraps you in cozy warmth with every spoonful. Using just a handful of fresh, whole ingredients, this soup blends earthy lentils with the natural sweetness of carrots, the aromatic punch of onions, and the crisp freshness of celery—all cooked together in one pot to create a dish that’s perfect for busy weeknights or anytime you want something wholesome and delicious. Trust me when I say this recipe will quickly become one of your go-tos!
Ingredients You’ll Need
To make this One-Pot Green Lentil Soup with Carrots, Onions, and Celery Recipe truly shine, you don’t need a long list of fancy ingredients. Each one plays a vital role in building layers of flavor, texture, and color that come together so effortlessly.
- 2 Tbsp olive oil: Adds a light, fruity richness that gently sautés the veggies to perfection.
- 1 cup finely chopped onion: Brings a subtle sweetness and depth to every bite.
- 1 cup finely chopped carrots (divided): Offers a natural sweetness and beautiful color, plus a nice crunch when reserved for garnish.
- 1 cup finely chopped celery (divided): Adds fresh, aromatic notes and extra texture both cooked and raw as topping.
- 1-2 cloves finely minced garlic: Gives a punch of warmth and savory goodness.
- 2 tsp kosher salt: Elevates all the ingredients and balances flavors perfectly.
- 1 pound lentils (rinsed): The hearty protein-packed star of the soup.
- 2 cans diced tomatoes with juice (14.5 oz cans): Provides acidity and brightness for a well-rounded taste.
- 2 quarts chicken or vegetable stock (preferably homemade): Builds a rich, flavorful broth as the base.
- 1/2 tsp ground coriander: Adds a subtle, earthy warmth and hint of citrus.
- 1/2 tsp ground cumin: Brings a smoky depth that complements the lentils beautifully.
- 1/2 tsp black pepper: Offers a mild, spicy kick to balance the flavors.
- Lemon juice or balsamic vinegar (Optional*): Injects a fresh, zesty brightness that lifts the finished soup.
How to Make One-Pot Green Lentil Soup with Carrots, Onions, and Celery Recipe
Step 1: Prepare Your Vegetables
Start by finely chopping all your vegetables—this ensures they cook evenly and meld together beautifully in the soup. Having the carrots and celery divided between cooking and garnish adds a wonderful fresh crispness on top, so keep that in mind when prepping.
Step 2: Sauté the Flavor Base
Heat the olive oil in a large dutch oven over medium heat. Add the chopped onion, half the carrots, and half the celery along with the kosher salt. Let these veggies soften and develop sweetness over six to seven minutes as the onions turn translucent. This step unlocks their natural flavors that will form the soul of your lentil soup. Toss in the minced garlic last and stir for about 30 seconds—watch out as garlic burns fast and you want that fragrant, mellow punch.
Step 3: Add Lentils, Tomatoes, Broth, and Spices
Time to build the soup’s hearty body. Add your rinsed lentils along with the diced tomatoes with juice, your homemade or store-bought stock, coriander, cumin, and black pepper. Give everything a good stir to combine. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Let it cook uncovered for 35 to 45 minutes until the lentils are tender and the soup has thickened slightly, embracing that wonderful home-cooked comfort.
Step 4: Add the Fresh Garnishes
Finish by topping each bowl with the reserved raw chopped celery and carrots. This adds an exciting contrast of texture and freshness that’s simply irresistible. If you’re feeling adventurous, a small splash of fresh lemon juice or balsamic vinegar will brighten the flavors even more, making each spoonful pop with vibrancy.
Step 5: Serve and Enjoy
Dish out your piping hot One-Pot Green Lentil Soup with Carrots, Onions, and Celery Recipe straight from the pot and watch it disappear quickly. There’s something so gratifying about enjoying a wholesome soup made in one pot that’s packed with warmth and love.
How to Serve One-Pot Green Lentil Soup with Carrots, Onions, and Celery Recipe
Garnishes
Beyond the raw celery and carrots, consider adding a dollop of plain yogurt or a sprinkle of fresh herbs like parsley or cilantro. These additions add creaminess and a fresh herbal note that beautifully complement the earthy lentils.
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita for dipping. A simple mixed green salad or roasted vegetables also make superb accompaniments to make your meal even more satisfying.
Creative Ways to Present
Serve the soup in rustic bowls garnished with colorful microgreens or a drizzle of good-quality olive oil. For a fun twist, try layering it with toasted chickpeas on top for an added crunch or even swirling in a spoonful of pesto to introduce a burst of herbaceous flavor.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the fridge, it will stay fresh for up to 4 days, making it a fantastic option for quick lunches or dinners throughout the week.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace. Frozen soup can last up to 3 months—perfect to have on hand when you need a comforting meal in a pinch.
Reheating
Thaw frozen soup overnight in the fridge or gently warm leftovers on the stove over medium heat, stirring occasionally. You may want to add a splash of broth or water if the soup has thickened too much during storage.
FAQs
Can I use red lentils instead of green lentils?
Red lentils cook faster and tend to break down more, resulting in a softer texture. If you prefer a creamier soup, red lentils will work, but green lentils hold their shape better, which suits this recipe perfectly.
Is it necessary to rinse the lentils before cooking?
Yes, rinsing removes any dust or debris and ensures a cleaner, better tasting soup. It’s a simple step that makes a noticeable difference in the final flavor.
Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable stock instead of chicken stock to keep it completely plant-based without compromising the depth of flavor.
Can I add other vegetables to this soup?
Definitely. Diced potatoes, zucchini, or spinach can be great additions. Just adjust cooking times accordingly so everything is tender and well-cooked.
What if I don’t have coriander or cumin?
If you’re out of these spices, you can substitute with a pinch of smoked paprika or a little curry powder to add depth and warmth, though the flavor profile will shift slightly.
Final Thoughts
This One-Pot Green Lentil Soup with Carrots, Onions, and Celery Recipe is pure kitchen magic—simple, nourishing, and bursting with layers of flavor. I can’t recommend it enough if you want an easy-to-make, wholesome meal that feels like a warm hug. The next time you want something effortless yet delicious, give this recipe a try and watch it become a regular favorite in your cooking repertoire!
Print
One-Pot Green Lentil Soup with Carrots, Onions, and Celery Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and nutritious one-pot green lentil soup featuring carrots, onions, celery, and aromatic spices. This comforting soup combines tender lentils with flavorful vegetables and spices, simmered to perfection in a savory broth. Perfect for a wholesome family meal or meal prep.
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped carrots (divided)
- 1 cup finely chopped celery (divided)
- 1–2 cloves finely minced garlic
- 2 tsp kosher salt
- 1 pound lentils (rinsed)
- 2 cans diced tomatoes with juice (14.5 oz cans each)
- 2 quarts chicken or vegetable stock (preferably homemade)
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- lemon juice or balsamic vinegar (Optional)
Instructions
- Prepare Vegetables: Finely chop all of the vegetables including onions, carrots, celery, and garlic to ensure they cook evenly and release their flavors into the soup.
- Sauté Base Vegetables: Heat olive oil in a large dutch oven over medium heat. Add the chopped onion, half of the carrots and celery, along with kosher salt. Cook for 6-7 minutes until vegetables are soft and onions translucent, stirring occasionally. Add garlic and cook for another 30 seconds to enhance aroma.
- Add Lentils and Liquids: Stir in rinsed lentils, diced tomatoes with juice, chicken or vegetable stock, ground coriander, cumin, and black pepper. Mix well, increase heat to high and bring the soup to a boil.
- Simmer Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 35-45 minutes until lentils are tender and flavors meld together.
- Garnish and Serve: Ladle soup into bowls, topping each serving with the remaining raw chopped celery and carrots for freshness. Optionally, add a splash of fresh lemon juice or balsamic vinegar to brighten the flavors. Serve immediately.
Notes
- Use homemade vegetable or chicken stock for best flavor, but store-bought works fine.
- Adjust garlic cloves based on your preference for pungency.
- For a vegan version, use vegetable stock instead of chicken.
- Lemon juice or balsamic vinegar enhances the soup’s brightness but is optional.
- Leftovers store well and reheat beautifully for an easy lunch or dinner.
