Cumin-Spiced Lentil Soup

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A smooth, aromatic soup simmered with red lentils and cumin, creating a comforting bowl that's perfect for chilly days. This Indian recipe (vegetarian), ready in about 60 minutes, pairs red lentils, vegetable broth, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 red lentils
• 4 cups vegetable broth
• 2 tbsp vegetable oil
• 1 medium (1 cup) onion, finely chopped
• 1 cup carrots, diced
• 1/2 cup celery, diced
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 cup coconut milk
• to taste salt

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Instructions

1. Step 1: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
2. Step 2: Add 1 cup finely chopped onion, 1 cup diced carrots, and 1/2 cup diced celery. Cook for 7-8 minutes until vegetables soften and onions turn golden.
3. Step 3: Stir in 1 tbsp minced ginger and 1 tbsp minced garlic, cooking for 1 minute until aromatic.
4. Step 4: Add 1 cup rinsed red lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp turmeric, and salt to taste. Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
5. Step 5: Remove from heat and blend with an immersion blender until completely smooth (or transfer to a regular blender in batches).
6. Step 6: Stir in 1/2 cup coconut milk and adjust salt. Return to low heat for 2 minutes to warm through without boiling.