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Lentil Celery Bowl

Featured in Meatless Meals With Staying Power.

With celery bringing flavor and red lentils adding protein, this meal turns simple ingredients into a flavorful dish that reduces waste. The cheese, whether grated or from rinds you’d toss, deepens the flavor. It packs 12g fiber and 11g protein per serving, making it filling and nutritious. Prepped ahead, it tastes even better with time as the flavors settle. Serve with bread for an easy meal or freeze leftovers for later—it’s simple, adaptable, and budget-friendly.
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Updated on Tue, 18 Mar 2025 22:31:12 GMT
A hearty bowl of vegetables and lentils. Pin it
A hearty bowl of vegetables and lentils. | mecooking.com

This hearty celery and lentil soup turns simple ingredients into a deeply filling meal that'll make you feel cozy all over. Every bite brings the gentle sweetness of slowly cooked celery with earthy red lentils that basically dissolve into the flavorful broth. Adding broccoli packs in color and goodness while a sprinkle of quality cheese creates a smooth richness that turns this basic soup into something you'll crave. Great for hectic evenings or batch cooking, this soup shows that comforting food can be both healthy and super easy.

I found this soup during a month when money was tight and celery was one of the only affordable fresh veggies at the store. What started as just making do quickly turned into something my family now asks for regularly, no matter what our budget looks like.

Essential Components

  • Celery: Gives a light sweetness and unique taste when cooked properly.
  • Red lentils: Break down fast and create a smooth, thick texture.
  • Broth: Builds the base for all the deep flavors.

Cooking Steps

Flavor Base Preparation:
Warm olive oil and butter on medium heat until butter melts completely.
Lentil Integration:
Put in washed red lentils and mix them with the flavored fats.
Final Consistency Method:
Cook until lentils completely break apart, then toss in chopped broccoli pieces.

My grandma always whipped up easy veggie soups when cash was scarce. The first time I made this for her, she couldn't believe how something so simple could taste so rich and complete.

A bowl of soup with a spoon in it. Pin it
A bowl of soup with a spoon in it. | mecooking.com

Nutritious Health Advantages

This soup gives you fiber, plant protein, and loads of antioxidants while staying light but satisfying.

Full Dinner Ideas

Pair it with buttered whole grain bread, a fresh green salad, or serve smaller amounts as a starter for a fancy dinner.

Tasty Alternative Ideas

  • Weather-Based Swaps: Use zucchini in summer, butternut squash when fall hits, or kale during winter months.
  • Global Taste Profiles: Try curry powder and coconut milk for Indian flair, feta and oregano for Mediterranean style, or harissa paste for North African heat.

Clever Storage Tips

Fridge Storage Tricks:
Let soup cool all the way before putting it in sealed containers.
Freezing Smart:
Split into single servings before freezing for quick grab-and-heat meals later.
A bowl of soup with a spoon in it. Pin it
A bowl of soup with a spoon in it. | mecooking.com

This celery and lentil soup shows that basic ingredients, when handled right, can make truly satisfying meals. The way it changes ordinary veggies and pantry basics into something so comforting reminds me that good food doesn't need to be fancy or complicated.

Frequently Asked Questions

→ Can I swap red lentils for green or brown ones?
Totally! But green and brown lentils take longer and keep their shape. Cook them separately or use canned ones for ease. If using dried, allow about 40 minutes simmering and add more liquid. The soup will feel chunkier but still taste great!
→ Which veggies work best here?
This meal is all about flexibility. Carrots, broccoli, kale, sweet potato, or even zucchini are excellent. Cook roots like their sweet potatoes first, toss leafy greens like spinach in at the end. Leftovers or frozen mixes make it a breeze!
→ What stock gives this the best flavor?
Use veggie stock for a plant-based option or chicken stock for a richer taste. Homemade stock shines, but store-bought cubes work just as fine. Go for low-sodium stock to season to your taste as you go!
→ Is this easy to make vegan or dairy-free?
Swap butter with olive oil and skip the cheese (or use dairy-free cheese). A sprinkle of nutritional yeast does wonders! You could even try a swirl of coconut milk for creaminess in place of dairy.
→ Do I have to blend it smooth?
No blending needed if you love texture. Blend a part to thicken up the base but leave chunks for texture. Skip blending entirely if you'd rather have bite-sized veggie and lentil pieces!
→ How do I pack more protein into it?
Stir in some chickpeas, white beans, or dollop in Greek yogurt when serving. Non-veg? Add pieces of cooked chicken or meatballs. Pair with a boiled egg or cheesy toast for an even heartier experience!

Lentil Celery Bowl

This filling lentil and celery bowl mixes red lentils with fresh veggies for a perfect way to clean out your fridge and make a comforting meal.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Mariana

Category: Vegetarian

Difficulty: Easy

Cuisine: British

Yield: 6 Servings (6 big bowls)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 4 garlic cloves, peeled and chopped roughly
02 1 tbsp butter
03 1 tbsp olive oil
04 1 litre broth
05 Salt and pepper, adjust to your liking
06 ½ head of broccoli (swap with other veggies if preferred)
07 30 g hard cheese, grated finely (cheese rinds work too)
08 200 g red lentils (or a mix if you like—see tips)
09 1 head of celery, loosely chopped

Instructions

Step 01

Melt the butter with the olive oil in a big pot. Toss in the celery and let it sauté for a bit until it softens slightly.

Step 02

Stir the garlic and red lentils into the pan. Let everything cook for a minute or so while mixing, helping the lentils soak up the butter mixture.

Step 03

Pour the broth in and wait for it to start bubbling gently. Add any cheese rinds you’re using now. Lower the heat and pop the lid on, letting it cook for around 20 minutes until the lentils are completely tender.

Step 04

Mix in the broccoli or any other veggies you want to use. Cook for 5-10 more minutes, just until they soften.

Step 05

Take the pot off the heat and use a hand blender to purée everything until creamy. If using a jug blender, leave space for steam to escape by lifting the small cap, and cover with a towel for safety.

Step 06

If it feels too thick, stir in a splash of hot broth to thin it out. Sprinkle in the grated cheese and stir until it melts perfectly into the soup.

Step 07

Have a taste and add salt or pepper if it needs more. Ladle into bowls and enjoy warm, maybe with a chunk of bread.

Notes

  1. Mixing different types of lentils is fine! If you opt for lentils other than red, consider using pre-cooked ones from a can or pouch. Stir those in later while cooking.
  2. Switch up the veggies! Roughly 2 cups of fresh or frozen options work, like leafy greens, mixed frozen vegetables, cauliflower, celeriac, or swede.
  3. Once cooled, this soup stays fresh in the fridge for up to 3 days if stored tightly sealed.
  4. You can freeze it too! Use airtight containers, and it’ll last for about 3 months. Let it thaw overnight in the fridge or at room temp for a few hours before reheating.

Tools You'll Need

  • Big pot with a lid
  • Handheld blender or countertop blender
  • Knife and cutting board
  • Tools for measuring (cups, spoons, or kitchen scale)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese and butter)
  • Check the broth for any hidden allergens

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 205
  • Total Fat: 6 g
  • Total Carbohydrate: 26 g
  • Protein: 11 g