Smoky Spiced Lentil Soup with Root Vegetables

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A hearty lentil soup combining smoky fire-spiced seasonings with earthy root vegetables for a comforting meal. This Mediterranean-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs brown lentils, carrot, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 2 medium, diced carrot
• 2, diced celery stalks
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp olive oil
• 6 cups vegetable broth
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils and 6 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender.
4. Step 4: Season with 1 1/2 tsp sea salt and 1 tsp black pepper. Use an immersion blender to partially puree the soup for a thicker texture, leaving some lentils whole.
5. Step 5: Stir in 1/4 cup chopped fresh parsley before serving hot with crusty bread.