Quick Canned Lentil Soup
A fast vegetable soup with canned lentils, carrots, celery, and smoked paprika, served with lemon.
- Time
- 20 min
- Serving
- 311 kcal
- Ingredients
- ≈ $1.05
- Protein
- 16 g
Ingredients
- 1 Canned lentilspack 400 g ≈ $1.20 200 g
- 2 Onions≈ $1.60 per kg 40 g
- 3 Carrots≈ $1.50 per kg 50 g
- 4 Celery stalkspack 400 g ≈ $2.20 40 g
- 5 Smoked paprika 1 g
- 6 Lemon≈ $4.70 per kg 20 g
- 7 Olive oil 8 ml
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Heat oil in a pot over medium heat, sauté the onion2 for 2–3 minutes until golden.
Add carrots3 and celery4, cook for 3 minutes, stirring occasionally.
Stir in the lentils with their liquid from the can, 400 ml water, and smoked paprika, bring to a boil.
Simmer on low heat for 10 minutes until carrots3 are tender, season with salt.
Ladle into bowls and serve with a lemon6 wedge, squeezing juice into the soup.
Tips
- Why it works
- Sauté onions until golden first to build flavor before adding softer veggies, which cook faster and burn easily.
- Substitutions
- Use 1 tbsp tomato paste instead of smoked paprika for depth, or swap celery for 40g frozen peas (add at the end).
- Common mistakes
- Overcooking lentils turns them mushy. Check texture at 10 minutes; they should hold shape but be soft.
- Storing and reheating
- Eats best fresh but keeps 3 days refrigerated; reheat in a pot over medium heat, stirring often. Freezes poorly.
- Serve with
- Pair with crusty bread and a side of pickled cucumbers for acidity to cut the soup’s richness.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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