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Hearty Lentil Soup with Carrots, Celery & Fresh Herbs – Easy Healthy Vegan Recipe

This easy, healthy vegan lentil soup is full of flavor with carrots, celery, and fresh herbs. Toasted spices, optional bay leaves, and vegetable broth make it a comforting one-pot meal perfect for lunch or dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 medium onion, finely chopped
  • 1 large carrot, peeled and coarsely grated
  • 4 garlic cloves, minced
  • 2 celery stalks, chopped
  • ¾ cup green lentils (soaked for 2 hours and rinsed)
  • ¾ cup red (orange) lentils, rinsed and drained
  • 7 cups (1.75 liters) boiling water or vegetable broth
  • ½ cup fresh celery leaves, chopped
  • ½ cup fresh cilantro, chopped
  • Optional: 1–2 bay leaves

The Spice Blend

  • ½ tsp cumin
  • 1.5 tsp sea salt (or to taste)
  • ¼ tsp turmeric powder
  • Black pepper to taste

Method
 

  1. Sauté the Aromatics: Heat 1–2 tablespoons of oil in a medium pot over medium heat. Add the onion and sauté for about 2 minutes until soft.
  2. Add Vegetables: Add the carrot, celery stalks, and garlic. Stir for about 1 minute until fragrant.
  3. Toast the Spices: Add the cumin and turmeric to the vegetables. Stir for 30 seconds to release their essential oils and aroma.
  4. Simmer the Soup: Add the soaked green lentils and rinsed red lentils. Pour in the boiling water (or vegetable broth) and add the optional bay leaves.
  5. Cook: Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 35–45 minutes until the green lentils are tender.
  6. The Fresh Finish: Stir in the chopped cilantro and celery leaves. Season with salt and black pepper to taste. Cook for another 5 minutes to let the flavors meld.
  7. Serve: Remove the bay leaves before serving. Enjoy warm!

Notes

  • Soaking Tip: Soaking green lentils for 2 hours makes them cook faster and easier to digest.
  • Storage: Keeps perfectly in the fridge for 5 days or in the freezer for up to 3 months.
  • Consistency: If the soup gets too thick the next day, just add a splash of water when reheating.